1 large hare
About ½ pint (3 dl) stock
About 2 oz (50 g) butter
Salt and ground black pepper
8-10 rashers fat fresh bacon
¾ pint (4-5 dl) cream
Examine the prepared hare carefully, removing any sinews.
Cut off the front legs, tying the back legs to the body.
Sprinkle with salt, pepper and a little sage, rub with butter and cover with the bacon rashers, securing with string.
Roast on a grid in a roasting-pan at about 440°F (225°C) for 15-20 min. until brown.
Pour in the boiling stock until it almost reaches the grid.
Roast for about 30-40 min. at about 350°F (180°C) until done (when the legs are tender the hare is cooked).
The front legs may also be cooked during the second stage of the roasting - they then become tender without drying up.
Boil up the gravy from the pan with the cream, seasoning with salt, pepper, a little sage and soy sauce.
Serve with small potatoes (boiled in their skins, peeled and browned in butter), rowan jelly and watercress.