Try this Hare in Ale with Saffron recipe, or contribute your own.
Suggest a better descriptionLightly brown hare pieces in a little dripping, or oil and butter, in a deep casserole. Cover with real ale, add onion, bring to boil on stovetop. Put the casserole in oven, cook at 425F (220?C) for about 3 hours. Remove from oven, stir in bread crumbs and saffron. Check seasonings. Cook in oven until hare is tender and serve with cooking liquid. NOTES : The hare is also called a jack rabbit in many parts of the US. This recipe dates back to the 1300s and was probably eaten by many of your favourite figures in Scottish history. Skin and clean the hare and cut into 12 segments or so, or get your butcher to do it if youd prefer.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 6 servings | ||
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Calories: 30 | ||
Calories from Fat: 4 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 55.6mg | 2 % | |
Potassium 16.7mg | 0 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 5.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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