Roast loin of hare with a chocolate and redcurrant sauce - Shooting UK

Ingredients

• Vegetable oil for frying
• 2 rib ends of hare, chopped up with bones on to 1in pieces
• ½ onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ stick celery, finely chopped
• 1 carrot, finely chopped
• Dessert spoon tomato puree
• 1 glass of red wine
• 1 sprig of thyme
• 500ml of game stock or fresh dark chicken stock
• 2 good-sized hare saddles
• 25g of redcurrant jelly
• 10g of dark 65 per cent chocolate