Ingredient:
1 hare, cut into serving pieces
30 g (1 oz) butter
2 tbsp olive oil
125 g (4oz) piece of streaky bacon, cut into strips
16 small shallots
250 g (8 oz) chestnut mushrooms, halved
30 g (1 oz) plain flour
900 ml (1 ½ pints) game stock or chicken stock
2 large thyme sprigs
2 large parsley sprigs
Salt and black pepper
Stuffing balls
Fresh thyme, to garnish

Marinade
300 ml (1/2 pint) ruby port
4 tbsp olive oil
1 large onions, sliced
2 bay leaves

Method:
Make the marinade: in a large bowl, combine the port, oil, onion, and bay leaves. Add the hare pieces, turn in the marinade, cover, and leave to marinate in the refrigerator for 8 hours.

Remove the hare from the marinade, reserving the marinade. Melt the butter with the oil in a large flameproof casserole. When the butter is foaming, and the hare pieces and cook over a high heat until browned all over. Lift out and drain on paper towels.

Lower the heat, add the bacon and shallots, and cook for 5 minutes or until lightly browned. Add the mushrooms and cook for 2-3 minutes. Remove and drain on paper towels. Add the flour and cook, stirring, for 1 minute gradually add the stock and bring to a boil, stirring until thickened.

Return the hare, bacon, shallots, and mushrooms to the casserole with the strained marinade. Add the thyme and parsley, season with salt and pepper, and bring to a boil. Cover and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 hours.

Taste for seasoning. Place the stuffing balls on top, garnish with fresh thyme, and serve hot.