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[Hare Broth]

Cawl Ysgyfarnog
[Hare Broth]


2 kilo/5/6 lb hare, skinned, cleaned and jointed
1 kilo/1 lb carrots, finely sliced
kilo/1 lb leeks, finely chopped
Parsley, finely chopped
Salt to taste
1 tablespoon oatmeal
1 kilo/3 lb potatoes


Soak the hare overnight in cold salt water. Using a large saucepan cover the hare and carrots with water and bring to the boil. Add the leeks, parsley and salt. Mix the oatmeal with a little cold water and add to the broth. Simmer until the meat is tender and is falling off the bones. Remove the meat from the broth. Add the potatoes to the broth and simmer for 20 minutes. Return the meat to the pan, reheat and serve.

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