Title: Saddle of Hare with Mustard Sauce
Categories: Entree Game British Casserole Pork
Yield: 4 Servings

1	oz	Butter
4	sm	Hare saddles
8	oz	Streaky bacon; chopped
2	md	Onions; chopped
2	tb	Plain flour
15	fl	Chicken stock
1		Bouquet garni
5	fl	Double cream
2	tb	English mustard
		Salt & pepper

NB, this recipe is designed to complement a real hare, Lepris Timidus, not a rabbit, although it won't be bad with one.

Heat butter in a flameproof casserole and brown the hare saddles on all sides, remove from heat ,and fry bacon and onion until brown. Stir in the flour, then blend in the stock. Bring to the boil, stirring, and when smooth, add hare and bouquet garni. Cover and cook in a pre-heated 350øF (175øC, Mk 4) oven for 1 1/2 hours or until tender. Correct seasoning, remove bouquet then mix together the cream and the mustard and stir it into liquid in the pan. Reheat gently and serve without allowing the mixture to boil. Traditional british recipe MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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