Hares in Talbotes (Hares in Hare-blood Sauce) is a traditional Medieval recipe for a classic dish of boiled rabbits served in an almond milk sauce thickened with hare or rabbit blood. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Hares in Hare-blood Sauce (Hares in Talbotes).
Take hares and cut into serving pieces then boil them with their own blood in broth. When they are tender, remove and place in cold water. Pick over the meat and wash clean. Cool the broth and pass through a strainer. Take the blood and place in boiling water. Boil it and then pass through a strainer. Take unblanched almonds, wash them and grind them then mix with the cooking liquid. Place all the ingredients in a pot. Take onions and parboil them then pound until fine and add to the cooking pot. Season with powder fort, vinegar and salt.
Modern Redaction
Ingredients:
2 rabbits (or hares) cut into serving pieces
blood from the rabbits or hares
1l gode broth (made without breadcrumbs)
200g ground almonds
3 onions
1 tbsp powder fort
1 tbsp white wine vinegar
salt, to taste
Method:
Place the rabbits in a large flame-proof casserole and stir in the blood of 1 rabbit (or hare) and the broth. Bring to a simmer, cover and cook for about 120 minutes, or until the rabbits are tender enough for the flesh to fall from the bones.
Strip off the flesh, discard the bones and wash the meat clean. Strain the remaining stock through a fine-meshed sieve. Take the remaining blood and drop into a pan of boiling water. Bring back to a boil then pass through a strainer.
In the meantime, peel the onions, place in a pan of lightly-salted water and cook for about 30 minutes, or until tender. Drain the onions, chop finely then pound in a mortar to form a paste.
Pour the strained broth into a pan and stir in the ground almonds. Add the blood solids and the rabbit meat. Now stir in the onion puree. Bring to a boil and cook for a few minutes to heat through.
Season with the powder fort, white wine vinegar and salt then serve.
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