Hare in Ale with Saffron
1 Large Hare, cut into pieces
450g (1lb) Onions
900ml (1½ pint) Real Ale
225g (8oz) Fresh Breadcrumbs
½ tsp Saffron
Salt and Pepper
Dripping, or Oil and Butter
Pre-heat oven to 220°C: 425°F: Gas 7
Lightly brown hare pieces in a little dripping, or oil and butter, in a deep casserole.
Cover with real ale, add the finely chopped onion, bring to boil.
Place in oven, cook for about 3 hours or until tender.
Remove from oven, reserve the hare.
Place the cooking liquid into a saucepan, stir in breadcrumbs and saffron.
Adjust the seasoning.
Serve the hare with the sauce.
Serves 5 - 6.
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