1. Cut mushrooms in half and sauté in olive oil then remove them an set aside for later.
2. Rub the hare with garlic, salt and pepper. Dust with the ¼ cup of flour and brown in the same olive oil.
3. Arrange pieces in a casserole dish and sprinkle with parsley and thyme.
4. Add the mushrooms and wine, cover tightly and cook on a low heat for 1 hour.
5. Stir in a further 1 tablespoon of flour then return to the heat for a further 30 minutes. Then serve.
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