HARE SOUP

Ingredients

1 Back leg cut into 3

1 Tablespoon butter

2 Shallots cut small

1 Stick celery cut small

1 Tablespoon flour

1/2 Bottle red wine

1/2 Carrot slice

30ml Port

300ml Chicken stock

1 Bouquet garni

1 Clove

Pinch of mace

Take a saucepan on a medium heat and add the butter when the butter has just melted add the hare and lightly brown then remove and put into a slow cooker, now add the shallots and celery to the sauce pan and cook until soft and shallots are lightly brown, now add the flour and mix well, then add the wine stirring while adding and cook for 3mins, then pour over the hare in the slow cooker, then add the rest of the ingredients to the slow cooker with the setting on low put on the lid and cook for 5 hours. After 5 hours remove the bouquet garni and hare and remove all the meat from the bone and cut very small and divide into 2, put 1 part of the meat into a liquidiser with 1/2 of the veg and a little of the soup and the rest of the meat back into the slow cooker. Liquidise the meat and veg and put back into the slow cooker and mix well and make hot but not boiling and serve.