Curried Hare
from The Shooting Gazette

[Related Shooting Gazette Article] [The Shooting Gazette Home Page] 
[Recipes Index] [World of Chefs]

Ingredients:

For the dish:

• 1 large hare skinned and boned and cut into chunks (approx 2 lb meat)
• 3 oz clarified butter
• 1 large onion, finely chopped
• 2” piece of freshly grated ginger
• 3 tbs rose water
• 8 fl oz vegetable stock
• 1 tbs chopped dried apricots
• 2 tbsp Madras curry powder or your own dry fried spices
• Salt and pepper

For the marinade:

• 500g natural yogurt
• 2” piece of fresh ginger, freshly grated 
• 1 large clove of garlic, crushed
• 1 mild chili, deseeded and halved
• 1 teaspoon Madras curry powder
• Juice and zest of 1 lime

Preparation:

First make the marinade. Put all of the ingredients into a bowl and mix together. Transfer to a large sealable plastic bag and add the hare. Leave in the fridge for a minimum of 24 hours.

When you are ready to make the curry, dry fry the curry powder for 1 minute. Add the clarified butter and when melted add the onions and cook until lightly browned.

Strain the marinade mix reserving the liquid. Fry off the hare in the onion mix until lightly coloured.

Transfer the meat to a casserole dish. Turn the heat up to the highest setting, add the remaining ingredients and bring to the boil. Turn down to a simmer and simmer for 3 - 5 minutes.

 Pour the sauce over the hare and cook in a low oven, 300 degree F/150 degrees C or the simmering oven in an Aga for 3 hours. 

Serve with traditional curry side dishes. A good Gewurztraminer would work well.