* Olive oil
* 500 g Hare Meat, chopped into very small pieces
* Seasoning to taste
* 1 large Onion, Diced
* 2 sticks Celery, Diced
* 2 Carrots, Julienned
* 2 bulbs Garlic or more, finely Diced
* 1 tin of chopped Tomatoes
* Oregano
* 4 Bay leaves
* 150 ml Dry sherry
* 75 ml Stock, or more, if needed

===Method===
* Heat a little Oil in a large saucepan over a medium heat until it is Smoking.
* Brown the Hare in batches of three, seasoning each batch before removing from pan.
* Heat some more Oil and Stew the Onion, Carrots and Celery until soft - stir from time to time.
* Add in the Garlic and Stew until golden.
* Stir in the Tomatoes, Herbs and Sherry.
* Simmer for 10 minutes and return the Hare to the pan.
* Reduce the heat and Simmer until the Hare is cooked.
* The Sauce should be thick, but you may need to top it up with small amounts of Stock to stop it from being too thick or sticking.
* Adjust seasoning if necessary.

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