This recipe was sent to me by an acclaimed field trialist in Australia...to date his dog, an Epagneul Breton, is still the highest scoring dog in the field trial world in Victoria...he won the National twice and ran second in his third and final national. The dog also won numerous state championships. As it is with aging dogs, they are prone to lose their wonderful hearing...in his last trial, the venerable dog took his cue to make a retrieve by his master rolling a smoke!!
Start by...
cutting eight pieces out of a saddle and back legs of a goodly hare
Soak the hare in salted water for twenty four hours.
Rinse and then marinade for twenty four hours in
1/2 cup of green ginger wine
2 tbsp olive oil
1 onion, chopped
8 peppercorns, crushed
Also needed
8 rashers of bacon
a knob of fresh ginger root
2 -3 tbsp creme fraiche or liquid cream
Turn the hare pieces occasionally.
Remove the hare, drain and dry on kitchen towels. Strain the marinade and keep the liquid.
Grate the ginger root over the pieces, then wrap with the bacon rashers.
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Place the wrapped pieces along with the strained marinade in a lidded casserole dish and cook at 180C for 2 hours.
Remove the hare and keep hot, simmer the marinade until it thickens and add cream. Season with salt and pepper to taste.
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Serve with creamy mashed tatties...
