Roast Hare

Ingredients

• 1 hare
• gravy
• stuffing

Directions

1. Place the hare on a dish with the head on the left.

2. Make an incision along the spinal bone from the center of the back to the end.

3. Cut through the side at the incision point and remove the portion.

4. Sever the hind leg like a fowl's leg.

5. Remove the foreleg or wing.

6. Slice the flesh from the legs and place it on the plate.

7. Serve with plenty of gravy to enhance flavor.