The Ancient Greeks believed eating hare enhanced their beauty, and while I can't guarantee this will do the same for you it's a wonderful dish regardless.

You'll not want for flavour, that's for sure.

As with wild rabbit, hare is very lean and braising is one of the best methods of adding tenderness to it. Hare should be eaten fresh - hanging doesn't contribute anything to the flavour - so check its age with your butcher.

Braised hare legs

Serves 6

Marinade

6 hare legs

1 onion, peeled and cut into 2mm dice

2 large carrots, peeled and cut into 1cm-thick rounds

2 sprigs of fresh thyme

1 sprig of fresh rosemary

1 small bunch of flat-leaf parsley

1 bay leaf

6 cloves of garlic, peeled

3 whole cloves

4 juniper berries, crushed

8tbsp olive oil

Place the hare legs into a large bowl, add all the marinade ingredients and mix well before covering with clingfilm and refrigerating for 24 hours.

Sauce and garnish

3tbsp vegetable oil

30g butter

250g bacon lardons

500g small button mushrooms, washed

1tbsp plain flour

400ml red wine

600ml chicken stock

50ml Armagnac

1tbsp red wine vinegar

200g good-quality black pudding cut into 1cm dice

Heat the vegetable oil in a large casserole or cocotte pan big enough to hold the hare legs. Add the butter to the pan and when it starts to foam add the lardons and cook for 2 minutes until golden brown. Add the mushrooms to the pan, season with a little salt and cook for 2 minutes until golden brown, then remove the mushrooms and lardons with a slotted spoon.

Lift the hare legs out of the marinade and place them in a colander over a bowl. Once drained, place the legs on a clean dish towel and dry them off.

Reheat the casserole or cocotte pan and add the hare legs, colouring them on both sides until brown. Sprinkle the flour over the legs then stir with a wooden spoon and cook for 1-2 minutes over a medium heat. Set the oven to 190C/gas mark 5.

Pour the wine and stock into the pan and add the vegetables and herbs from the marinade. Bring the legs to a simmer, cover the pan with a tight-fitting lid and place it in the oven for 1 hour.

When the legs are tender lift them out of the pan, place them in a clean dish and cover with the lardons and mushrooms. Cover the dish and keep it warm in a oven set at a low temperature (60C is ideal).

Return the pan of stock to the heat and boil for 10 minutes. Stir in the Armagnac and vinegar and check the seasoning. Pass the sauce through a fine sieve, add the black pudding and bring to a simmer for 2 minutes before pouring it over the warm hare legs. Serve immediately.