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Hashed Hare

A stew of hare pieces simmered with water, currant jelly, and flour, served with sliced stuffing.

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

  1. Cut the hare into pieces suitable for serving.

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

Make the gravy

  1. Boil gently for 15 minutes, then strain through a sieve into a basin.

  2. Return the strained liquid to the stew-pan, dust the hare with flour, and add it to the gravy.

  3. Simmer gently for about 20 minutes until the hare is warm.

Finish and serve

  1. Add the sliced stuffing to the hash and warm for 5 minutes before serving.

  2. 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 lean, gamey meat that is gently warmed through in the gravy.
Currant jelly
Adds sweetness and a fruity tang that balances the richness of the gamey meat.
Flour
Dusted on the hare, it thickens the gravy as the pieces heat.

The step that matters

Simmer gently once the floured hare goes in. Flour dusted on the meat thickens the gravy as it heats. A hard boil can make the sauce lumpy and toughen the meat, so keep the liquid at a gentle simmer.

“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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