Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 lb hare (winter phase)
1 vinegar
1 salt pepper
1 flour
4 tb lard or oil
4 ea onions
6 ea potatoes
8 ea carrots
1 qt fresh alaskan low-bush
-cranberries; picked after f
2 c pineapple
1 ea apple
1 ea orange; unpeeled
1 sugar

* the northern hare of the Alaska peninsula (Lepus timidus) are big animals
(7 to 10 pounds plus), but do not usually weigh as much as the Arctic hare
(Lepus arcticus) of Greenland, Ellesmere, and the Northern Baffin Islands.
The latter may weigh up to 15 pounds. Our Lepus timidus is the same species
as the blue hare of the Scottish Highlands and Scandinavia.

This recipe would produce a fine dish if 2 snowshoe rabbits were
substituted for the Northern hare.

Cut hare into 1/2-pound serving pieces. Soak 24 hours in lightly
vinegared water. Wipe dry. Salt and pepper the pieces, roll them in flour
and brown in fat or oil in a Dutch oven, then bake at 350 F degrees,
covered, until tender.

Add vegetables when meat is half done (perhaps after 45 minutes to an
hour). Remove to platter and prepare gravy from drippings.

To make sauce, grind cranberries, pineapple, apple, and orange together.
Sweeten to taste. Serve on the side.

_The L.L. Bean Game Fish Cookbook_ Angus Cameron Judith Jones, 1983.
Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett.

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