|
Place the hare pieces in a large mixing bowl. Cover the meat with cold water and add 3 teaspoons of the salt. Leave the meat to soak for at least 1 hour.
Drain the hare pieces in a colander and dry thoroughly.
Combine the flour with half of the remaining salt and half of the pepper on a large plate. Dip the meat in the seasoned flour to coat the pieces thoroughly on all sides. Shake off any excess flour.
Preheat the oven to warm 325degF
In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the hare pieces and cook them quickly for 3 to 5 minutes, or until they are evenly browned on all sides.
Remove the meat from the casserole and set it aside.
Add the onions and carrots to the casserole and cook them, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.
Replace the hare pieces in the casserole and add the bouquet garni and the remaining salt and pepper. Pour in the stock and bring it to the boil. Cover the casserole and transfer it to the oven. Braise for 2.5 hours, or until the hare is very tender when pierced with the point of a sharp knife.
Remove the casserole from the oven. Remove the meat from the casserole and place the pieces on a warmed dish. Keep them warm.
Strain the juices from the casserole into a measuring jug. Pour 2 cups of the juices into a medium-sized saucepan and discard the remainder
Add the cranberries and Guinness. Place the pan over a low heat and simmer for 5 minutes. Season if necessary. Return the hare pieces to the casserole and put it back in the oven and braise for 20 minutes. Serve immediately.
|
