Free Recipe Civey of Hare
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Civey of Hare Recipe
1 Hare; cleaned and jointed
; into six pieces
1 pt Beef stock
Blood of the hare or 4oz
-pig s liver; sliced
2 md Onions
1 Sprig fresh thyme and
-rosemary
2 sl Brown toast sprinkled with
-ground mixed
; spice
6 Floz red wine
6 Parsley stalks tied in
-muslin with 4
; whole cloves and 2 blades
Mace
1/4 ts Ground ginger
Salt to taste
1 tb Red wine vinegar
Civey of Hare Preparation
Discard the foot joints of the hare and any flaps of skin on the saddle. Cut through the spine between the rib cage and fleshier saddle. Put all the meat in a stewpan with the stock and blood or pig”s liver and cook gently for 15 minutes. Meanwhile, peel and chop the onions and chop the thyme and rosemary leaves. Steep the spiced toast in the wine. Remove the hare meat from the pan and strain the stock, discarding the liver if used. Rinse the hare meat in cold water. Return the stock to the pan with the chopped onions and herbs and add the spice bundle. Stir in the mushy soaked bread and wine. Lastly, add the meat, putting the rib cage on top. Cover the pan and cook the civey gently for 2 hours or until the meat is tender. Just before serving, blend the ginger and salt into the vinegar and stir in the sauce. Discard the rib cage. Transfer to a casserole or deep dish and serve hot. DISCLAIMER© Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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