Hare pie with Jerusalem artichokes and green cardamom

Hare pie with Jerusalem artichokes and green cardamom

Main course, serves 4

1 bottle of full-bodied red wine

500 gram hare (from poulterer), cut in 1 cm. pieces

2 cardamom seeds-flattened

250 gram flour & extra to dust work top

200 & 25 gram cold butter,cut in tiny pieces

1 egg, divided

1 large onion-chopped

750 gram Jerusalem artichokes (also called topinambour or earth apples), peeled and cut in pieces

Oven dish & greased rolling pin

Marinate to meat for 24 hours in wine & cardamom (best in tea sieve, easy to remove later)

Using cold hands. Quickly knead the flour, 200 gram butter, knife point of salt, egg white & one tablespoon of cold water, into a firm dough.Put it in plastic and leave to rest in a fridge for at least half an hour. Heat rest of butter in a large frying pan. Take the meat out of the wine and dab it dry and fry on all sides. Add the onion and fry on a low heat, stirring now and then, until golden brown.Add the Jerusalem artichokes & wine and leave t simmer for half an hour, then add salt & freshly ground pepper to taste. Preheat oven at 200 C.Take meat out of the sauce and allow the wine to boil down to a syrupy consistency, stirring well now and then. Dust work top with flour, roll the dough out on to it, in the shape of the oven dish. Put meat & vegetables in dish. Using the rolling pin, roll the dough up and carefully place it on  top of the oven dish-it doesn’t matter if it breaks or tears-gently press the dough down on edges of dish. Knead the torn or broken pieces together again, and, if you want to, decorate top of pie with remaining strips of dough. Cut a cross in top of pie and pour the syrupy wine liquid through it. Brush the top of pie with the egg yolk and bake in the middle of oven for 30-45 minutes until golden brown. Delicious with Brussel sprouts.

Make sure there are no shot pellets in the meat !