* 600g saddle of Hare, trimmed
* 80g Streaky Bacon
* Seasoning
* 3 sprigs Parsley
* 1 Carrot, peeled and chopped
* 1 Onion, peeled and chopped
* 1 Bay leaf
* Good pinch of Nutmeg, Grated
* 280 ml Chicken stock
* 3 tablespoons Flour
* Further 560 ml Chicken stock or water, cold
* 280 ml Double cream
* Capers
* 1 teaspoon dry Mustard
* 1 tablespoon White wine vinegar
* Lemon slices

===Method===
* Lard the Hare with Bacon rashers and season.
* Remove the rind from a 4 further Bacon rashers and add to a pan with the Carrot, Onion, Bay leaf and Nutmeg.
* Add about 170 ml Chicken stock and the Hare, spine upwards.
* Cover the pan, bring to the Boil, then allow to Simmer over a reduced heat until the Hare is tender.
* Add more Stock as and when necessary.
* Remove the Hare and keep warm.
* Mix the Flour with a little of the cold Stock or water and mix it with the hot stock in the pan.
* Simmer until the Flour is blended in.
* Add the remaining cold Stock or water, and bring to the Boil, stirring constantly.
* When it is Boiling, remove from heat, strain into a second pan and slowly add the Cream.
* Reheat the Sauce until it is just below Boiling point.
* Add Capers to taste and stir in the Mustard and Vinegar.
* Put the Hare back into the Sauce, and Simmer for about 15 minutes.
* Serve the Hare on plates or a serving platter and cover with the Sauce.
* Garnish with more Capers and Lemon slices.

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