The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
Nicholson, are going green in The Caterer ’s Sustainability Special
In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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Masterclass: roast hare

17 November 2017 by
Masterclass: roast hare

At the Freemasons at Wiswell in Lancashire, Steven Smith has moved away from the one-pot approach of the classic hare recipe to create a delicate and flavourful dish.

Skinned and paunched, full-grown brown hares tip the scales at two to three kilos. Subtract the head, carcass and extremities, and there's less meat on them than on a chicken. The two loins that make up the saddle add up to a decent-sized steak.

Old English cookery books recommended hanging a hare for a long time before cooking. The time-honoured jugged hare dish is a stew simmered until the meat falls off the bones, and lièvre à la royale, one of the most honoured recipes of haute cuisine, has meat tender enough to eat with a spoon.

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