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.

    Australian Capital Territory, Australia
    4 people made this

    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

    Preparation:30min  ›  Cook:2hours40min  ›  Ready in:3hours10min 

    1. 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.
    2. 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.

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