Wild hare and blackberry pie

Autumn's harvest in a pie

Autumn’s harvest in a pie

Well its’ been quite some time since I last posted anything, I’ve been really busy with my photography and doing bits with Radio Leicester (click to hear most recent recipe of chorizo sausage rolls and green tomato ketchup) and writing for Metro and then I acquired a stalker so this blog kind of took a back seat for a couple of months. But I’m back, and its Autumn so I’ve been busy foraging the hedgerows to make amazing blackberry and vanilla vodka and now this blackberry and hare pie.

We are very lucky here in Melton Mowbray to have a proper Farmer’s market, you can buy anything from a herd of sheep, a prize winning bull, a few ferrets, some shot game, foraged mushrooms, homemade butter and antiques and collectables. Its all there every Tuesday morning and costs very little indeed, except the prize winning bull that is.

I headed over on Tuesday morning with the intention of seeing what the game auction was like that day, its very hit and miss depending on what’s in season and what the weather was like for the shoots over the weekend. You can normally expect to see a couple of deer, plenty of pigeons, pheasants, partridge, rabbits, hares and wild boar plus mallards, geese, woodcocks and squirrels. This week though it was very quite, there were a lot of pigeon but they weren’t in top condition so I left those (they went at 20p/brace) and hung about for the mallard and hares. I was bidding against an old boy for the mallard but had set my max at £3.50/brace and it went on his bid at that so I came home with a couple of beautiful hares at just £5.

Skinning hares is very easy, if you fancy watching a brilliant video clip then I totally fell in love with this guy being all masterful with an axe in the woods:

You just need to be really careful whilst gutting them not to pierce anything as the smell is really pretty nasty. Go for hares with head shots so your meat is nice and clean and none of the internals have been punctured.

skinning hare

 

Two large hares left me with a great deal of meat that I butchered into legs and fillets and froze most of. I instantly fried off a bit of fillet nice and pink for a bit of a cook’s perk then got to work on this simple pie for tea.

Wild hare and blackberry mini pie  (makes 2 mini pies that each serve one person)

Ingredients:

  • about 25g unsalted butter
  • 2 hare fillets, sliced into bite sized pieces
  • a few tablespoons of seasoned flour
  • about 150g smoked pancetta cut into matchsticks
  • 1/2 white onion, diced
  • 1 stick celery, diced
  • 1 carrot, diced
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • about 200ml of full bodied red wine
  • 2 handfuls fresh blackberries
  • a bit of sugar if the blackberries are not sweet
  • 1 teaspoon dried thyme
  • About 60ml hare blood (optional)
  • 175g puff pastry
  • 1 egg beaten
  • a few ladles of stock made from simmering the hare bones for a couple of hours

Method:

  1. Dredge the hare in the seasoned flour. Melt the butter in a saucepan and add the hare, cook over a medium heat to brown and add the pancetta, cook for another 3 minutes then add the diced veg, garlic and herbs. Cook gently for about 5 minutes whist stirring occasionally.
  2. Add the red wine, bring to just boiling then reduce heat to a simmer,add the blackberries and some of the stock until everything is well covered, add the blood also if using and put a well fitting lid on, reduce heat and simmer for about 1 1/2 hrs or until the hare has softened to meltingly tender.
  3. If the stew seems a little thick simply loosen with some more stock, season with salt and pepper and add a touch of sugar if it needs it, cook uncovered until you are happy with the thickness of the gravy then divide between two small pie trays.
  4. Preheat your oven to 200C. Roll out your puff pastry on a lightly floured surface and cut into two pieces big enough to cover your pies. Seal the sides and brush with the beaten egg. Make a little hole for steam to come out of then put in the oven for about 15 minutes or until the pastry is risen and golden.

 

 

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