Serves 4-6

If you are unable to find hare, then you can replace it with two jointed rabbits (ask the butcher to skin and joint it for you). This dish works well with a good, slightly sweet British ale. A good garnish for game is fried herbs. Simply dust the herbs in a little seasoned flour and shallow-fry them in a light oil, such as groundnut oil, for a few seconds until crisp.

3-4 tbsp olive oil
1 hare, jointed
500g shallots, peeled
3-4 sprigs of thyme
2 bay leaves
1 tsp coriander seeds
2 juniper berries
1 litre real ale
225g breadcrumbs
1ž2 tsp saffron
Fried parsley

1 Preheat the oven to 200C/Gas 6.
2 Heat the oil in a large casserole and sauté the hare pieces until they are lightly browned. Add the shallots, herbs, spices and enough ale to cover the meat and bring to the boil. Cover and transfer to the oven and cook for 1 hour.
3 Check that the meat in the casserole is still submerged and lower the oven temperature to 180C/Gas 4 and cook for a further hour.
4 Remove the casserole from the oven. Lift out the hare pieces and place on a warmed serving plate. Strain the juices into another pan. Stir in the breadcrumbs and saffron and bring to the boil. Adjust the seasoning and pour over the hare.
5 Garnish with fried parsley and serve.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue