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Blend together the ingredients for the marinating liquid, pour over the hare back and allow to marinate for 12 hours.
After marinating, dry the meat thoroughly. Place in a roasting pan and cover with bacon. Roast hare in open pan for 1 1/2hours in a preheated hot oven at 200°C, gas mark 6, 400°F.
Meanwhile, prepare the Sauce Espagnole. Dry out the tomato puree in a slow to medium oven, 160°C, gas mark 3, 325°F, on a piece of foil until it takes on a brownish colour, about 15 minutes. In a small frying pan place flour, dry, over high heat. Stir with a fork. Allow to burn evenly to a peanut colour. Remove from heat and continue stirring until pan has cooled slightly.
In a saucepan melt the butter and add the browned flour, stirring rapidly with a whisk. Moisten with a few drops of consomme. While stirring, gradually add all the consomme. Add herbs and season to taste. Mix in dried tomato puree. Allow to boil over high heat, stirring occasionally, until sauce is reduced to 2cups/1pt/560ml in volume. As sauce thickens, stir more frequently. Add wine.
Remove the meat from the pan. Keep hot in open oven. Pour off all the fat from the roasting pan. Place the pan over high heat and deglaze sides and bottom by stirring marinating liquid into it. Add Sauce Espagnole, Sauce Diable and jelly. Taste and correct seasoning, which should be sharp. Boil for 3 minutes. Remove from fire. Stir in cream.
To make the glazed apples dust the apples with sugar. Add cider. Bake in a slow oven 150°C, gas mark 2, 300°F for 35 minutes, basting several times with juice. Test apples with a fork; they are done when they are soft inside but still hold their shape. Mix remaining juice in bottom of baking dish with jelly and glaze apples with this mixture.
Slice the meat and place on a serving platter. Pour half of the sauce over the meat. Serve the remaining sauce in a sauceboat. Serve with the glazed apples.
1 hare, marinated for 12 hours
12 slices bacon
1/2cup marinating liquid, strained 1/4pt/140ml
1/2cup Sauce Espagnole 1/4pt/140ml
4tbsp Escoffier Sauce Diable
4tbsp currant jelly
1cup heavy cream 1/2pt/280ml
For the marinating liquid
2cups red wine 1pt/560ml
1/4cup cooking oil 2floz/70ml
3 onions, sliced
8 peppercorns, bruised
1 bay leaf
For the Sauce Espagnole
2tbsp canned tomato puree
2 1/2cups beef consomme 1 1/4pt/700ml
1/2 bay leaf
1/8tsp powered thyme
1/2tsp onion salt
pepper to taste
2tbsp white wine
For the glazed apples
6 medium-sized apples, peeled and cored
1tbsp Vanilla Sugar
1/2cup apple cider 1/4pt/140ml
1cup currant jelly, melted 1/2pt/280ml