Roast Hare
Ingredients
Directions
The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.
Prepare the hare
Skin the hare and clean it thoroughly, removing the eyes.
Carefully skin the ears and tail, then fill the inside with veal stuffing and sew it up.
Truss the hare by bringing the hind and fore legs close to the body towards the head and fasten with a skewer.
Fix the head between the shoulders and keep it in place with a skewer.
Roast and serve
Place the hare on a dripping tin, cover with slices of bacon, and put it in a hot oven (400°F / 200°C).
Baste frequently and roast for 2 to 2.5 hours.
Serve with red currant jelly and thick brown gravy.
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
What each ingredient does
- Hare
- Lean, dense meat that becomes tender and juicy with long, slow roasting.
- Fat bacon
- Slices laid over the meat melt and baste it, adding moisture and richness.
- Veal stuffing
- Fills the cavity, adding moisture and flavour as it cooks inside the hare.
The step that matters
Basting frequently during roasting. Hare is very lean, so it dries out easily over a 2 to 2.5 hour roast. Regular basting keeps the surface moist and helps it brown evenly.
“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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