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Mark Dodson cooks hare two ways in this festive main course, pairing it with fondant potatoes, port-soaked cranberries and sautéed sprout leaves. If jointing a hare feels a little beyond you, ask your butcher for help or follow our how to butcher a rabbit guide for step-by-step instructions. This colourful Christmas lunch recipe makes a wonderful alternative for anyone looking to avoid turkey this year.
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