Title: Roast Rabbit or Hare _llb_
Categories: Game Entree Meat
Yield: 4 Servings

1	ts	Salt
1	ts	Pepper
1/2	ts	Thyme
1	ts	Marjoram
4	lb	To 5 lb dressed Hare -OR-
2		Cottontails
1/4	lb	Salt pork; sliced
1/4	c	Dry red wine
1	tb	Vinegar
1	sm	Onion; chopped
1/2	c	Beef or chicken stock
1	tb	Beach plum or red currant jelly
1/2	c	Heavy cream
		Pepper
1	ts	Flour stirred with.......
2	tb	Water

...Rabbits and especially the large hares look appetizing roasted whole... ... In this recipe one may marinate hare for two to three days with your favorite marinade. If you do marinate, use the strained marinade instead of the wine and the vinegar.

Mix the salt, pepper, and the two herbs and rub it all on and inside the hare. Truss the front legs and in doing so, tie on slabs of salt pork over the saddle [Note this step adds fat to help soften the meat]. In a shallow roasting pan, roast the hare uncovered for about 30 minutes in a 450 degree F oven. Turn the oven down to 350 degrees and roast another 45 minutes to 1 hour. Remove the hare and keep warm. Place the roasting pan and contents over a medium heat. Add the wine, vinegar, onion and stock and simmer for 10 to 12 minutes. Add the jelly, cream, pepper (taste for salt) and quickly dissolve jelly. Stir in the flour and water paste and let it thicken a bit before serving in a sauceboat.

From _The L.L. Bean Game and Fish Cookbook_ by Angus Cameron and Judith Jones. Random House, 1983 ISBN 0-394-1191-3 Typos by Jeff Pruett

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