How to Cook Hare With Prunes

This is an absolutely delicious way to cook hare if it is slightly older.

Any leftovers can be deboned and used later on your favorite pasta.


  • Hare, with blood (optional).
  • Butter.
  • Sloe Gin.
  • Flour.
  • White wine or cider.
  • Chicken or vegetable stock.
  • Prunes.
  • Juniper berries.
  • Bay leaf.
  • Marjoram or oregano.
  • Marinade ingredients:
    • Red Wine.
    • Olive oil.
    • Clove garlic.
    • Crushed juniper berries.
    • Salt and pepper.


  1. 1
    Clean and joint the Hare.
  2. 2
    Marinate the hare for at least 12 hours, longer the better.
  3. 3
    Soak the Prunes.
  4. 4
    Turn on oven to around 300 degrees Fahrenheit (140C)
  5. 5
    Drain and dry the Hare, smother with butter.
  6. 6
    Brown Hare in a big heavy pan, one with a lid that can go in an oven.
  7. 7
    Flame the gin and add the flour.
  8. 8
    Add wine or cider,strained marinade and stock.
  9. 9
    Bring slowly to simmer.
  10. 10
    Place in oven.
  11. 11
    Leave for an hour.
  12. 12
    Check meat, add more liquid if it looks dry.
  13. 13
    Do this every half hour.
  14. 14
    When meat is nearly done, it will come off the bone easily.
  15. 15
    Add the prunes.
  16. 16
    Put back in the oven while you prepare your chosen vegetables.
  17. 17
    Once your vegetables are ready your Hare will be cooked.


  • If you have the blood it can be added five minutes before serving.
  • Serve with potato and parsnip puree, Romanesco cauliflower, young carrots and leeks.
  • The marinade should nearly cover the Hare, the less liquid you make the more you should turn it. That is why I have not quoted exact amounts, it really depends on the size of the Hare.


  • Hot dishes burn, so protect your hands.
  • Sharp knives should be handled with care.
  • Children can help, but should be well supervised.

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Categories: Meat