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Hashed Hare

Hashed Hare is a stew of hare pieces simmered in a currant jelly gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Currant and flour are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

Hashed Hare

Ingredients

Directions

Prepare the hare

  1. Prepare the hare by cutting it into pieces suitable for serving.

Make the gravy

  1. Combine the trimmings and gravy with ½ pint of water and 1 tablespoon of currant jelly in a clean stew-pan.

  2. Bring the mixture to a gentle boil for 15 minutes, then strain it into a basin.

  3. Return the strained liquid to the stew-pan and dust the hare pieces with flour.

Finish and serve

  1. Add the hare to the gravy and simmer gently for about 20 minutes until warmed through.

  2. Add the stuffing slices to the hash and warm for an additional 5 minutes before serving.

  3. Divide the head of the hare and place one half on each side of the dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Currant + flourtop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hare
Provides the main meat, which becomes tender as it simmers gently in the gravy.
Currant jelly
Adds sweetness and a fruity tang that balances the rich, savoury gravy.
Flour
Dusting the pieces thickens the gravy slightly and helps it cling to the meat.
Stuffing
Adds body and savoury herb flavour to the hash as it warms through.

The step that matters

Simmering the hare gently. A gentle simmer keeps the meat tender and prevents it from toughening or breaking apart, as a hard boil would tighten the proteins and make the pieces dry and ragged.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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