Field hare pie

Hare’s rich flavour and firm texture make it ideal for slow cooking. Topped with golden mashed potato, this hearty field pie is a satisfying way to make the most of the harvest.

Serves: 6
Duration: 7.5 hours

Chef’s note: The filling can be made ahead and frozen, making this a practical meal for another day. Hare is darker and stronger in flavour than rabbit, so low-and-slow cooking helps bring out the best in it.

Ingredients

• 1 hare, quartered
• 1L vegetable or chicken stock
• 4-5 tablespoons vegetable oil
• 1 brown onion, finely diced
• 2 medium carrots, finely diced
• 2 bay leaves
• 1 garlic clove, crushed
• Small bunch of thyme, leaves picked
• 1 cup red wine, optional
• 2 tablespoons plain flour
• 5-6 cups mashed potato
• 1 egg, beaten, optional
• Salt and freshly ground black pepper
• Green vegetables, to serve.

Method

1. Place the hare in a slow cooker and cover with stock. Cook on high for 2 hours, then reduce to low and cook for another 4 hours.
2. Remove the hare, reserving the cooking liquid. Allow the meat to cool enough to handle, then remove it from the bones and shred into bite-sized pieces.
3. Heat the oil in a heavy saucepan over low heat. Add the onion, carrots, bay leaves and several grinds of black pepper. Cook gently until the vegetables soften and the onion becomes translucent.
4. Add the garlic, thyme and a pinch of salt. Pour in the wine, increase the heat to medium and simmer for about 5 minutes, or until reduced by one-third.
5. Add 2-3 cups of the reserved cooking liquid. Bring to the boil, reduce to a simmer and stir through the shredded hare. Cook for 5 minutes.
6. Place the flour in a small bowl and gradually whisk in about 5 tablespoons of slightly cooled cooking liquid until smooth.
7. Stir the flour mixture gradually into the saucepan. Continue stirring until the filling thickens, then remove from the heat. Taste and season as required.
8. Pour the filling into an ovenproof dish, leaving enough room for the potato topping. Allow it to cool slightly.
9. Spread the mashed potato evenly over the filling. Brush with beaten egg for extra colour, if desired.
10. Bake at 200C until the filling is hot and the potato is golden. Serve with green vegetables.

Read about the hunt behind this recipe in How to bag a hare.