Hare, Provencal style
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Large hare, cleqaned and ready to cook
1 lb salt pork
24 shallots, peeled and chopped
2 tsp salt
1 tsp black pepper
1 pint dry white wine
1/2 tsp savory
1/2 tsp Worcestershire sauce.
1 - Have meat dealer to tie the hare's head to the hid legs, forming a circle.
2 - Cut pork fine.
3 - Cook in large heavy skillet or Dutch oven until browning.
4 - Sear hare in hot pork, turning to brown all sides.
5 - Lower heat.
6 - Add shallots, salt, pepper, and wine.
7 - Cover skillet or pot.
8 - Simmer 1 1/2 hours or until tender and thoroughly cooked.
9 - Add more wine with a little hot water or consomme if liquid cooks away.
10 - When cooked, remove string and place hare on hot serving dish.
11 - Skim fat off gravy in pot.
12 - Stir in Worcestershire.
13 - Taste and correct seasoning as desired.
14 - Bring sauce to a boil.
15 - Pour over hare
Makes 4 to 6 servings.
I first ate hare on the Union Pacific Railroad en rout to Seattle.
The game and fresh-water small salmon steaks of this area remain a