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Author Topic: Hare Pie  (Read 1161 times)

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Hare Pie
« on: Aug 01, 05, 10:59:29 am CDT »

This well-flavoured game pie from Shropshire, which can be topped either with shortcrust or puff pastry, whichever is preferred and is traditionally served with redcurrant or crab apple jelly. However, if desired, this pie can also be served with the additional accompaniment of English veal forcemeat balls.
Serves: 4-6


2-3 Tablespoon Plain flour
1 Teaspoon Grated nutmeg
1/2 Teaspoon Mustard powder
Salt and black pepper
1 Kilogram Hare meat, wiped and cubed (2-2 1/2 lb)
3 Rashers Streaky bacon, de-rinded and chopped
50 Gram Butter (2 oz)
2 Onions, chopped, or 6 shallots
1 Bouquet garni
1 Teaspoon Lemon zest
450 ml Vegetable stock (15 fl oz)
4 Tablespoon Port
2 Teaspoon Lemon juice
4 Mushrooms, sliced
225 Gram Shortcrust pastry, or puff pastry (8 oz)
Beaten egg, to glaze
Preheat the oven to 170 °C / 325 °F / Gas 3.


Mix together the flour, nutmeg, mustard and seasoning, toss the hare meat and bacon in this and then place it in an ovenproof casserole dish.

Melt the butter in a frying pan and fry the onions or shallots for 1 minute, then add to the casserole with the bouquet garni and lemon zest.

Pour over the stock, bring to the boil, cover and cook in the oven for 2 to 3 hours or until the meat is tender.

Allow to cool, discard the herbs, then add the port, lemon juice and mushrooms and adjust the seasoning if necessary.

Turn the mixture into a 1.5-1.7 litre (2 1/2-3 pint) pie dish with a pie funnel in the centre.

Preheat the oven to 190 °C / 375 °F / Gas 5.

Roll out the pastry on a lightly floured board and use to cover the pie, trimming the edges neatly. Decorate with leaves cut from the pastry trimmings and brush with beaten egg to glaze.

Bake for 30 to 40 minutes or until the pastry is golden brown. Serve with creamed potatoes and a green vegetable and accompanied by redcurrant or crab apple jelly.
Malcolm Abernethy
Lord DunGowen
IBRSC #1272
1608 Society
Be the best you can be... considering.
If ye canny hae fin in a kilt, ye micht an aw be English.
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