Thanks for your review of the hare meat. Yes it can be tough but cooking for 'several' hours in a casserole should do the job as long as there is enough liquid in the stew.
“The hare was well portioned, only a little tidying needed. I marinated it the legs and slow cooked them with herbs and veg. I sealed the back rack whole for a couple of minutes, then roast for 3 minutes, rested and carved medium rare. Soft and delicious.”
