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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Occasionarrow Jugged Hare - Veronica Heath
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Jugged Hare - Veronica Heath
Created by admin, Monday, 29 November 1999
Description
Recipes vary for jugged hare, you can put in what suits you or what you have to hand.

Ingredients
At a glance
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Methods/steps

Ingredients

1 medium-sized hare, jointed

4 oz / 110g rindless bacon

4 oz / 110g chopped smoked ham

6 shallots, finely chopped

2 small onions, coarseky chopped

1/4 pint / 150 ml dry red wine

1/4 pint / 150 ml good stock

juice of one seville orange - or the juice of 1/2 lemon and 1/2 a sweet orange

1/2 tsp ground mace

1/4 tsp grated nutmeg

1/4 tsp grated leomon peel

4 tbsp plain flour and butter for thickening

1/2 pint hare's blood (optional)

Notes
Jugged Hare - Veronica Heath

Preparation Time: 24 Hours & 0 Mins

Cooking Time: 4 Hours & 0 Mins

Put the bacon, hame, shallots and onions well mixed together into a basin and add the wine, stock and oraneg juice, the herbs spices and the lemon peel.

Season the jointed hare with salt and pepper and put into the mixture. Cover the basin with a foil lid.

Put the basin in a pan with enough water to reach 3/4 of the way up the sides and bring this to the boil. Simmer on a low heat for fouur hours, adding more water as necessary to maintain the level.

Remove the pieces of hare and keep them warm on a serving dish. Allow the stock to cool and then lift the fat from the top.

Thicken the sauce with butter and a little flour or use the hare's blood if you wish. (To do this you mix it with a teaspoon of flour to prevent it curdling and stir the blood into the juices. Heat gently - too fast and the blood will curdle)

Serving Suggestion

Serve with the sauce poured over it and garnish with lemon slices and some redcurrant jelly.
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