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The hare for this recipe should be bled and frozen in its skin for a minimum of one week, then defrosted in the fridge over two days
1 lemon – juice and rind
2 sprigs rosemary
2 cloves of garlic, crushed
500ml alcoholic cider (we used a winter berry variety)
2 teaspoon curry powder
2 teaspoon paprika
2 tablespoon olive oil
2 tablespoon boysenberry jam
1 tablespoon sugar
¾ cup of rich beef gravy, made up
Portion hare into 8-10 pieces and place in a large bowl.
Add the juice of the lemon. Add the rind, cut into pieces.
Add roughly chopped rosemary, crushed garlic and enough cider to cover the meat. Marinate overnight.
Remove hare pieces from the marinade and pat dry with kitchen paper. Place in a clean bowl and add combined curry powder, paprika and olive oil. Coat the hare pieces and season with salt and pepper.
Char grill on medium heat for 10-12 minutes per side. Meat should be served medium to medium-well.
To make boysenberry sauce add the boysenberry jam and sugar to the gravy and serve.