Hare Broth

Description

Ingredients

• one hare


• carrots


• potatoes


• leeks and parsley


• salt to taste


• one tablespoon full oatmeal


• cold water

• Skin, clean and halve the hare and soak overnight in cold, salt water.


• Using a large, heavy saucepan, cover the hare and the finely sliced carrots with cold water and bring to the boil.


• Then add the leeks and parsley, finely chopped, and the salt.


• Mix the oatmeal with a little cold water, add to the broth and boil until the meat is tender and falling off the bone.


• Lift the meat out of the broth before adding the potatoes and then boil for a further twenty minutes.


• Serve the meat, potatoes and vegetables with the broth.