1 x Hare or Rabbit jointed
8oz ‘Real Bacon’ (smoked streaky bacon)
½ bottle dry white wine
1 glass white wine vinegar
3 x carrots
3 x small onions
sprigs fresh parsley, thyme, tarragon
black pepper
olive oil
1oz dry mustard
1oz tomato puree
3oz flour
¼ pint fresh double cream

Method
Wrap portions of rabbit / hare in bacon. Prepare the marinade with wine vinegar sliced carrots onions herbs and pepper. Marinade for approx 2 hours, drain well. Heat oil and brown meat on all sides. Add approx half marinade liquor, mustard, puree, and cook for 1 hour. When joints are cooked remove and keep hot. Add flour to gravy and boil remove from pan add cream, pour over joints.