Ingredients: 1 hare 3 cups red wine 50g pork fat 2 onions 1 tablespoon corn flour 50ml rum 1 bay leaf 5g rosemary 5 crushed cloves of garlic 5g coriander 250g soaked prunes seasoning to taste Method: Cut the hare in bite size pieces. Marinate for 24 hours in wine. Cut the pork fat into small dices. Fry onions in oil until soft. Add rest of ingredients, except the prunes and rum. Cook for 1 minute and pour in casserole. Remove hare from the wine and place in a casserole. Cook for 2 minutes turning all the time. Season hare. Add the wine and water, sufficient to cover. Cook for 40 minutes on low heat. Remove stones from the prunes. Add prunes and rum 10 minutes before serving.

Bestanddele: 1 haas 3 koppies rooi wyn 50g varkvet 2 uie 1 eetlepel mielieblom 50ml rum 1 lourierblaar 5g roosmaryn 5 gekneusde knoffelhuisies 5g koljander 250g geweekte pruimedante speserye na smaak Metode: Sny haas in eetbare stukke. Marineer vir 24 uur in wyn. Sny varkvet in klein skyfies. Braai uie in olie tot sag. Voeg res van bestanddele behalwe pruime en rum by. Kook vir 1 minuut en skep in 'n oondbak. Haal haas uit wyn en sit in oondbak. Kook vir 2 minute terwyl jy dit deurentyd omdraai. Voeg speserye by en dan die wyn en genoeg water om vleis te bedek. Kook vir 40 minute op lae hitte. Haal pitte uit pruime. Voeg pruime en rum by sowat 10 minute voordat kos bedien word.