1 hare or wild rabbit
2 tsp peppercorns
1 tsp ground cumin
1 tsp ground ginger
3 or 4 costmary leaves
1 bay leaf
¼ litre/½ pint sweet white wine
Olive oil
Sea salt

Finely chop the leaves.

Mix the pepper, cumin, ginger and bay leaf with the wine, season with salt.

Put the hare or rabbit in a pyrex casserole dish and pour over the liquid. Cover and leave to marinate overnight or for 12 hours.

Remove the hare or rabbit from the juice and dry with a paper towel.

Heat 3 tablespoons of olive oil in a frying pan and brown the meat all over to seal in the flavour.

Return to the casserole dish, spoon the sauce over the hare or rabbit and roast in a pre-heated oven at 180°c/350°f/Gas mark 4 for 1½ hours