Hare Ragout

Olive oil for browning

500g hare meat chopped very very finely

1 large onion

2 carrots, cut into small cubes

3 garlic cloves, finely chopped

1 x 400g tin of chopped tomatoes

a couple of sprigs of thyme

a few bayleaves

a pinch of allspice

a pinch of sugar

300ml red wine

a square or two of dark chocolate or 1 tbsp redcurrant jelly

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Heat a little oil in a heavy-bottomed pan over a medium heat and when it's smoking hot add a third of the meat.

Brown the meat on all sidea and season with salt and pepper before removing and reserve.

Repeat with all batches until all the meat is browned.

Heat some more oil and add the onion and carrots. Cook for 5-10 mins, stirring from time to time so that the vegetables don't colour.

When the onion is translucent, add the garlic and after a couple of minutes the tomatoes, herbs, allspice, sugar and wine.

Simmer for 10 minutes before adding the hare and chocolate or redcurrant jelly. Cook over a low heat until the liquid has reduced to a rich, thick sauce. Taste for seasoning.