# Heat a large casserole pan and add a little oil. Flour the pieces of steak in seasoned flour and then brown them in the casserole pan. Remove from pan once browned.
# Add the sliced carrots and onion to the pan and allow to sweat for a few minutes until the onion is soft. Pour in the red wine and scrape up any sticky bits on the bottom of the pan.
# Return the browned meat, season add the stock, Soy & Worcester sauce. Bring the pan to the boil, cover and put in an oven set at 180ºC for 30 minutes then reduce the temperature to 150ºC, and leave to cook for another hour or so until the meat is tender.
# To make the pastry, simply combine the flour, suet and salt with a little water in a bowl, until you have workable dough. On a floured surface roll this out into a nice big disk that will fit over the stew (not too thin).
# Place the pastry crust on top of the stew in the casserole pot, return to a hot oven (200ºC) for 15 minutes, or until golden and the gravy starts to bubble through.
# Delicious served with a baked jacket potato and some seasonal vegetables.
*Herb Bread Crumbs*
– Place all ingredients in a blender until fine
*Loin of Hare*
– Preheat the oven to 180 degrees
– Lay out a large piece of cling film and lay the pancetta slices overlapping on top
– Place the 2 pieces of each loin on the pancetta with the narrow ends facing to the middle
– Roll the loins into a cylinder and secure the ends
– Slice the wrapped loin into 4 pieces and, leaving the cling film on, pan fry in a hot pan with a knob of butter and 1 tablespoon of oil until sealed and golden brown.
– Place in the oven for 4 mins
– Remove from oven and allow to rest for 8 mins
– Sprinkle the crumb on the flat side of the loin
– Place the raw hare leg and the bacon in a food processor and blend
– Add all the other ingredients and mix well
– Place the mix in a piping bag and cut off the end
– Push the end of the sausage skin over the end of the bag and then pipe the mix into the skin
– Twist the sausage every 4cm to make small sausages
– Chill for 1 hour and then cut into individual sausages
– Grill until golden brown
*Braised Hare Leg*
– Fry the hare legs in butter until golden brown
– Fry all the vegetables until golden brown
– Put the hare legs and vegetables together in the same pan, add the wine and cook until liquid is reduced by half
– Add the gravy and the water
– Simmer for 2 hours or until the leg meat comes off the bone with ease
– Strain the liquid from the pan and reduce to a sauce consistency
– Pick the meat off the legs and add to the sauce
– Place in the pasty case and top with mashed potato
Place the loin, sausage and pie together on a plate and drizzle with any remaining sauce. Serve with honey roasted turnips.