Hare pie with sweet potato, carrots and cabbage | ShootingUK

Ingredients

• 4 hare legs (one per portion)
• 4 tbsp rock salt
• 1 tbsp cracked black pepper
• 600ml vegetable oil
• Filling from 4 large pork sausages
• 40g pistachio nuts, chopped
• 4 large prunes, chopped
• 1 tbsp chopped parsley
• 1 measure brandy
• Salt and pepper
• 8 slices Parma ham
• 250g puff pastry
• 1 egg, beaten