Roast Hare

Ingredients

• 1 hare
• gravy
• stuffing
• crispy ears
• brains of the hare (optional)

Directions

1. Place the hare on a serving 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 as you would for a fowl, then remove the foreleg or wing.

5. Slice the flesh from the legs and serve it on the plate without bones.

6. Serve plenty of gravy with each helping to enhance flavor.

7. Accompany with stuffing and crispy ears; brains are optional delicacies.