Instructions: Preheat oven to gas mark 2 300 degrees F (150 degrees C).

Arrange with your butcher to hang a young hare for a week to10 days and to joint it into eight reserving the blood (there should be 12 tablespoons) and the liver heart and kidneys.

Start off by tossing the joints of hare in seasoned flour then heat the oil and butter in a large frying pan and brown the joints all over.

Transfer them to a large heavy casserole that has a tight fitting lid.

Next fry the onions and streaky bacon in the same pan for 10 minutes and add these to the joints.

Now into the centre plunge a large onion stuck with cloves then sprinkle about 1 tablespoon of flour into the juices remaining in the frying pan add 1 dessertspoon of brown sugar and mix these together over a moderate heat.

Then gradually add the stock to the pan stirring all the time.

When it starts to bubble and thicken pour it over the contents of the casserole.

Season generously with salt and pepper and add the herbs and bayleaves.

Bring everything up to simmering point then place in the oven to cook for about 3 hours.

Before serving mix the red wine with the redcurrant jelly and the reserved blood. Heat gently (but do not boil) then stir this into the casserole.

Serve garnished with forcemeat balls (Forcemeat balls) and lovely creamy mashed potato.

Serves 46

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