Braised hare from Winter Food by Jill Norman

Ingredients

• 1 tablespoon thyme leaves
• 8 juniper berries, crushed
• 1—2 tablespoons redcurrant jelly
• 1 hare, jointed
• 80 ml port
• salt, to taste
• 8—10 cloves garlic, peeled
• 6 tablespoons olive oil
• 2—3 bunches spring onions, trimmed to the same length
• 3 bay leaves
• 1 tablespoon plain flour
• 8 allspice berries, crushed
• 500 ml red wine
• 45 g butter
• 8 black peppercorns, crushed