« back to encyclopedia search results
Hare - Roast
You need a young hare to do this successfully, and have tender meat.
Cook at 200°C/400°F/Gas 6 for 20 minutes per 450g/1 lb; or in a slow oven 150°C/300°F/Gas 2 for 1½-2 hours.
Either way, the meat should be covered with streaky bacon, or pork back fat, to stop the meat from drying.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.