Game to eat recipes - Jugged Hare

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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Jugged Hare

Jugged Hare

Description

A variation on a traditional recipe for jugged hare.

Ingredients

At a glance

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Occasion

Method

Ingredients

1 hare

1 onion, chopped

2 pints / 1.2 litres good stock

1 oz / 25g cornflour

2 wineglasses of port

10 peppercorns

2-3 bay leaves

mixed herbs

worcester sauce

tomato ketchup

1 tsp bovril

seasoned flour

redcurrant jelly

Notes

180 deg C, 350 deg F, gas mark 4

Jugged Hare

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 2 Hours & 30 Mins

Cut the hare into joints and put into seasoned flour.

Fry the joints in hot oil until well browned.

Add the onion, stock, peppercorns, bay leaves, herbs, worcester sauce, tomato ketchup, bovril and the port.

Cover and cook for 2-3 hours depending on the hare - the younger the better and therefore less cooking time

Mix about 1 oz / 25g of cornflour to a smooth paste with a litre of the stock and add liquid from the casserole. Bring to the boil and add redcurrant jelly to taste.

Place the hare pieces in a serving casserole and pour over the thickened sauce.

Serving Suggestion

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