Stuffing for Hares is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic forcemeat of fried hare offal, ham, mushrooms and shallots that are processed with breadcrumbs, egg and spices before being used to stuff hares or rabbits prior to roasting. The full recipe is presented here and I hope you enjoy this classic British version of: Stuffing for Hares.
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This is a classic recipe for a Victorian version of Stuffing for Hares that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 298.—STUFFING FOR HARES.
Cut up the liver, heart, and lights of a hare, and fry them with an equal quantity of ham or bacon, seasoned with mushrooms, shalot, nutmeg, pepper and salt ; and when slightly browned, pound altogether with about two ounces of crumb of bread and one whole egg in a mortar, until well pulverized into a smooth paste ; and use this seasoning for stuffing hares or rabbits.
Modern Redaction
Ingredients:
liver, heart and lungs from the hare
100g ham or bacon, chopped
4 mushrooms, finely chopped
1 shallot, finely chopped
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
60g breadcrumbs
1 egg
Method:
Chop the liver, heart and lungs from the hare (or rabbit), combine with the ham then place in a pan with the mushrooms and shallot. Season to taste with nutmeg, salt and black pepper and fry gently for about 15 minutes, or until lightly browned.
Turn into a food processor with the breadcrumbs and egg then process until smooth before using to stuff your rabbit or hare.
