"We have two types of hare in the UK; the brown hare -which is found all over the country - and the blue or mountain hare found only in the highlands at altitudes of over 300 meters.

Both these are very different from their cousin the rabbit in many ways. Hares live all their lives on the top of the ground although they have been known to make a dash for a hole if pressed. Hares are much larger than rabbits. The brown hare can reach weights of over five kg and the smaller blue hare can reach just over three kg.

The color of the meat is also very different - the hare being much deeper red in color similar to venison, and it has a much stronger flavor than rabbit.

The blue hare is seldom seen in the southern parts of the UK. I have found it to be more tender than the brown hare and to have a distinct flavor given to it by a staple diet of not much more than Heather. The blue hare is also the only one of the three that is indigenous to the UK. The other two where introduced and kept as a source of food by the Romans. Something like 90% of the hares harvested in the UK are exported to countries such as Spain, France and Italy where they are held in high regard as a culinary delicacy.

Hare, Red wine and Chestnut Stew

Hares have a very strong distinct flavor one of the reasons being that once the animal is shot it is never bled. This can make it very over powering for some people to eat - me included. I prefer to take the jointed or diced Hare and soak it in cold water for a 20 minutes twice changing the water and stirring it so as to wash out some of the blood before I use it. Once you have done this you must allow the meat to drain the water well and ensure it is not a wet mess when you are tying to seal it as it will not seal but more likely boil. This recipe is a simple stew that can be used as a pie filling, cobbler or even a hot pot. Diced hare can be found in Waitrose.

What you will need:

1 Jointed Hare or 600g of diced Hare
½ Onion
2 Carrots
2 Sticks Celery
1 large Clove Garlic
Sprig of fresh Thyme
Game Stock or Beef stock
½ bottle Red wine
150g Cooked Chestnuts (you can buy these cooked and Shelled)
Light olive oil
Flour
Salt/Pepper

1. Roughly all the vegetables apart from the onion and garlic finely chop these.
2. Place some oil in a frying pan heat until very hot.
3. Take the Hare season and pass 1/3 through the flour dusting it lightly.
4. Place the floured Hare into the frying pan and seal with color on all sides. Repeat this with the rest of the Hare doing small amounts at a time so as to get a good seal and color. Make sure you allow the oil to get very hot between each amount of meat.
5. Take a wide saucepan and add a little more oil when hot add the Onion and Garlic cook for 5 to 6 min then add the Carrot and Celery. Fry all the Vegetables and allow to gain a little color.
6. When the Vegetables are brown add the Red Wine and reduce by a 1/3 then add the meat, Thyme and boiling stock stirring as you go.
7. Bring to boil stirring and then turn down to a simmer. The stew should not be thick it should have the consistency single cream; it will thicken as it cooks. If you find it is too thick add more stock.
8. Allow to cook slowly for an hour and 45 min or until the Hare is tender.
9. When the Hare is cooked separate the meat from the vegetables and place into a dish to keep warm, cover with cling film to keep the Hare from drying out.
10. Pass Sauce and add it to meat.
11. Melt a little butter into a pan and add chestnuts sauté for a few min then add a ladle of the Hare sauce.
12. When the Chestnuts have warmed through add to stew stirring in. Serve with potatoes and vegetables of your choice mash Potatoes goes well with this.

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