Instructions: Cut the hare or rabbits into serving pieces reserving blood and juices. Marinate meat in port wine barely to cover, with cloves, peppercorns, bay leaves, and marjoram, covered and refrigerated, for 2 to 3 days. Remove meat and bring marinade near to boiling point; strain. Roll dried meat in seasoned flour and brown in butter. Put into a greased casserole in layers with salt pork and onions. Pour on hot marinade; add boiling water to cover. Cover dish and bake at 325 degrees for 3 hours. About 30 minutes before dish is finished, thicken as desired.

This recipe yields 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.