Ingredients
 
The ‘wings’ and legs only may be used for this dish if the back has been taken for another purpose.

¾ lb suet crust                                   
Hare
4 rashers streaky bacon                    
1 dessertspoon chopped onion
1 tablespoon redcurrant jelly             
Stock
1 dessertspoon mixed chopped herbs 
1 glass port     
Seasoning

Method

Cut the hare into medium sized pieces and marinate.
 
Line a pudding basin fairly thickly with ¾ of the suet crust.  Place the bacon rashers round the sides and across the bottom of the suet crust.

Roll the pieces of hare in seasoned flour and place in a basin.  Add onion, hare, seasoning jelly and port and as much stock as necessary.
Roll out the remaining pastry and cover the basin.

Cover with greased paper and a pudding cloth and boil or steam for 4 hours.

Serve in the basin with a napkin tied round, accompanied by redcurrant jelly.