Jugged Hare
3 hours 10 minutes
Slow simmered hare pieces that are served in a gravy of its own juices, claret wine, stock and red current jam. A delicious way to enjoy hare.
3 people made this
Ingredients
Serves: 2
- 130g bacon
- 1 hare, cleaned, blanched and jointed (blood reserved)
- 30g flour
- 6 eschalots, peeled
- 1 tomato, sliced
- 6 peppercorns
- 1 blade mace
- 1 sprig parsley
- 2 cloves
- 1/2 lemon
- 240ml stock
- salt and pepper, to taste
- 1/2 glass claret
- 2 teaspoons red currant jam
Directions
Preparation:30min ›
Cook:2hours40min ›
Ready in:3hours10min
- Half fry the bacon then remove. Dip the hare joints into the flour then fry in the rendered bacon fat. Dice bacon then place in a casserole with shallots, hare, tomato, salt, pepper, mace, parsley, cloves, strips of lemon rind and stock. Cover and simmer for 1 1/2-2 hours.
- Season with salt and pepper. Stir in lemon juice, wine and jam. Reheat but do not boil. Arrange joints on a hot dish. Stir reserved blood slowly into the gravy. Do not boil. Strain over the hare to serve.
