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1. Cut a hare into joints and fry in butter in a saucepan.
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2. Stir a little flour into the fat.
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3. Fill the pan to the half-way level with half-and-half stock and white wine and add pepper, salt, spices, etc.
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4. Then add ˝ cupful of stone less dried raisins and a similar amount of stoned prunes.
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5. Roast chestnuts can also be added if desired. Stir gently until tender.
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6. Finish with a glass of red wine and the hare's blood poured in a moment or two before serving.
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TIP:
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A variety of other flavors, notably pears and even anchovies, are sometimes added. The blood of the hare is sometimes made into omelets, particularly when the hare is an old stager, needing long hanging or marinating and the blood will not keep until the hare is ready for cooking as above.
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