I've had two meaty legs of wild hare in the freezer for a while. I was
fascinated when I found them at a gourmet food store, but have been
unsure how to use them.

Tonight I'm taking a punt. After much research, I'm combining two
different recipes.

One has me marinating the meat in a combination of white wine, garlic,
lemon juice, pinch cayenne, 1Tbsp oil, salt and pepper for 3-6 hours.
This I've done. It goes on to cook the meat with the marinade, onions
and celery. This I haven't done.

Instead, I drained the meat of its marinade, patted it dry, tossed it
in seasoned flour and browned it, and two rashers of chopped bacon, in
a cast iron pan. Transferred meat to casserole dish. Caramelised
sliced onion in pan. Transferred to casserole. Added a bit of flour to
pan, cooked it out a little, added chicken stock, red wine, bay
leaves, a little bit of cloves (sounded odd, but I thought I'd try it)
and extra pepper.

It's in the oven, cooking slowly for 3 hours.

Don't know what it will taste like but it smells good. Unlike when I
cut up the meat. It was quite off putting, but from research, hare
should be soaked in a water/white vinegar mixture. I reckon the
marinade will do the same job.

Kathy in NZ