Hare Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare the young hare by cleaning and cutting it into pieces.
Make or roll out the pastry for the pie.
Assemble and bake
Layer the pieces of hare in a pie dish.
Add gravy, jelly, and a splash of wine over the hare.
Top with forcemeat and cover with pastry.
Seal the edges and make a few slits in the top for steam to escape.
Bake in a moderate oven at 350°F (175°C) until cooked through.
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
- Young hare
- Provides the main meat, which becomes tender and cooked through during baking.
- Pastry
- Forms the crust that encloses the filling and holds in moisture while baking.
- Forcemeat
- Adds a seasoned stuffing layer that enriches the flavour of the pie.
- Gravy
- Adds moisture so the meat stays juicy during baking.
- Jelly
- Adds moisture and body that sets as the pie cools.
The step that matters
Sealing the edges and cutting steam slits. A tight seal keeps juices from leaking out and drying the filling, while slits let steam escape so the crust does not swell or turn soggy.
“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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