Recipe - Hard-Fried Fish In Red Curry

4 Hare portions
25 g Butter; (1oz)
1 Clove garlic; crushed
2 Carrots; cut or sliced up
1 Onion; chopped
300 ml Stock; (One half pint)
300 ml Red wine; (One half pint)
3 tablespoon Freshly chopped mixed herbs
125 g Button mushrooms; (4 oz)
1 tablespoon Cornflour
Salt and freshly ground
black pepper

1. Melt the butter in a pan and fry the hare portions on both sides until
golden. Transfer to an ovenproof casserole dish with the carrots, onion,
stock, wine and most of the herbs.

2. Cover and place in a preheated oven 180 C, 350 F, Gas Mark 4 for 1 1/2
hours.

3. Stir in the mushrooms and cornflour blended with a little water and
seasoning.

4. Cook for a further One half hour.

5. Sprinkle with the remaining herbs before serving.

Converted by MC_Buster.

NOTES : This traditional British casserole makes a hearty winter main
course, ideal served with creamed potatoes and seasonal vegetables.

Converted by MM_Buster v2.0l.