Ingredients
SAUCE:--
3 large onions
3 tbsp rice bran oil
2 tbsp tomato purée
6 cloves garlic, peeled and thin sliced
1 cup SIDS RASPBERRY VINEGAR
6 cups chicken stock
3 cups red wine
Fine grated rind of 1 lemon & 1 orange
HARE:--
1 whole hare, jointed in 12-14 pieces
2 tbsp flour, to coat
1 tsp SIDS SALT & PEPPER to taste
3 tbsp rice bran oil
Directions
SAUCE:- heat oil and sauté onion until soft. Add garlic and tomato then cook for 5 minutes. Add SIDS RASPBERRY VINEGAR and the remaining sauce ingredients then simmer for 20 minutes.
HARE:- in a large casserole, heat the oil. Mix SIDS SALT & PEPPER with the flour then dredge the hare pieces. Brown all over in the oil then drain off any fat. Preheat oven to 170°C. Pour the sauce over the meat then bring back to a simmer. Cover and bake in oven for 1½-2 hours until the meat almost falls from the bone. Best made a day ahead.
Serve with pasta, pesto-flavoured potato gnocchi or mashed kumera.
