Ingredients

1 saddle of hare              
2 tablespoons hare blood   
Bouquet Garni                 
Beurre Manie
2 onions                          
½ pt cream
2 cloves garlic                  
4 rashers fat bacon    
4 oz green grapes           
Seasoning
2 glasses sherry              
1 carrot     
½ pt stock                       
1 tablespoon brandy

Method

Trim the saddle and place in a deep glass or china dish.

Slice the vegetables and put over and round the saddle together with the crushed garlic and herbs.  Pour over the brandy and sherry and leave to marinate for 24 hours.

Dry the saddle and wrap around with the bacon rashers.  Strain the marinade, place the vegetables on the bottom of a casserole and set the saddle on top.

Pour over the sherry and brandy, baste well and cover.  Cook for 1½ hours in a moderate over, basting frequently.  Boil up with stock, add the cream and reduce a little.  Thicken with a beurre maine.

Remove the saddle from the oven and place on a serving dish.  Strain the juices from the casserole into the sauce.  Add a couple of spoonsful of the sauce to the blood and return to the pan.  Do not allow to boil after the blood has been added.

Surround the saddle with the grapes and pour the sauce over.