Transfer to a warmed serving dish and spoon the hot sauce over. / Jason Lowe
Serves 4

1 quantity of the pancake mixture, without the sugar but using salt instead (or use half if serving only as a starter)
The legs from 1 hare coarsely minced or finely chopped
1 onion, peeled, halved and finely chopped
2 cloves of garlic, peeled and crushed
1tbsp vegetable or corn oil
1tsp chopped thyme leaves
A couple of knobs of butter
1tbsp flour
tbsp tomato purée
A glass of red wine
500ml beef stock
Salt and freshly ground black pepper

For the sauce

250ml double cream
2tbsp freshly grated parmesan
1tbsp chopped parsley

Heat the vegetable oil in a heavy frying pan then season the hare and fry on a high heat for 4-5 minutes, stirring every so often to break up the meat until it is lightly coloured.

Meanwhile, melt the butter in a thick-bottomed pan and gently cook the onion, garlic and thyme for 2-3 minutes, then add the hare, flour and tomato purée and stir well for a minute or so.

Slowly add the wine and stock, season, bring to the boil and simmer very gently for an hour, stirring every so often. The sauce should be quite thick and just coating the meat, if not, continue simmering until it’s thickened up then re-season if necessary.

Pre-heat the oven to 175C/gas mark 4.

Bring the double cream to the boil and simmer until it has reduced by about two-thirds and thickened. Whisk in the parmesan, season to taste and add the parsley. Meanwhile, make the pancakes as above; you can do one for a small starter or two for a main course.

To serve, spoon some of the hare mixture down the middle of the pancakes, roll them up and place on a lightly oiled baking tray. Re-heat for about 10-15 minutes, then transfer to a warmed serving dish and spoon the hot sauce over.