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Victorian Jugged Hare With Forcemeat Balls

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  Rabbit 3 Pound
  Flour 3 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Boiling water 4 Quart
  Beef stock 3 Cup (48 tbs)
  Onions 2 Medium
  Whole cloves 6
  Lemon 1 , peeled and cut in half
  Freshly ground pepper 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Marjoram sprigs/1/2 teaspoon crushed dried herbs 2 (Can Use Summer Savory Or Thyme)
  Salt To Taste
  Flour 2 Tablespoon
  Butter 2 Tablespoon
  Port wine 1⁄4 Cup (4 tbs)
  Finely chopped chives 1 Tablespoon
  Finely chopped parsley 2 Tablespoon
For forcemeat balls
  Fine stale bread crumbs 1 1⁄2 Cup (24 tbs) (From Homemade Bread)
  Finely chopped ham/Lean bacon 1⁄4 Cup (4 tbs)
  Melted butter 1⁄4 Cup (4 tbs)
  Grated lemon rind 1⁄2 Tablespoon
  Minced parsley 1 Teaspoon
  Minced summer savory/Thyme / 1/2 teaspoon dried crushed summer savory 1 Teaspoon (Use Fresh Ones)
  Salt 1⁄4 Teaspoon
  Cayenne pepper 3 Dash (Few Grains)
  Ground mace 1⁄4 Teaspoon
  Eggs 2 , lightly beaten
  Oil/2 1/2 pound shortening / lard 1 Quart

Cut the rabbit into 12 pieces.
Pat dry with a cloth.
Shake each piece in a bag with the 3 tbsp flour.
Melt the 1/4 cup butter and brown the rabbit pieces on all sides over medium heat.
Prepare the cooking containers.
You will need a large pot, a rack to fit the bottom of it, and a smaller heatproof container that is large enough to contain the rabbit (2-3 quarts) and that will fit into the larger container.
Begin by pouring 2 quarts of boiling water into the larger pot.
Put over medium heat.
Have another 2 quarts of water boiling.
Put the rabbit into the smaller pot.
Pour the stock into the pan where the rabbit browned.
Heat, work off all the particles with a wooden spoon.
Remove from the heat.
Stick the cloves into the onions.
Add to the rabbit along with the two peeled lemon halves, pepper, cayenne pepper, and marjoram.
Pour in the stock and add salt only if the stock is unsalted.
Cover the smaller pot with aluminum foil, press closely around the edge, and tie up tightly with string.
Place on the rack and immerse into the boiling water in the larger container.
Add more boiling water, until it reaches 1" from the top of the smaller pot when the water is boiling.
Cover.Boil gently 2 hours for young domestic rabbit, 3-4 hours for older wild varieties.The meat should be very tender.
In the meantime make the force meat balls. Combine all the ingredients except the fat for frying.
Work well together with the hands.
Form into 16 compact balls.
Heat the oil, shortening or lard slowly to 365 degrees in a 3-quart saucepan.
The fat can be reused if you strain it through cheesecloth, pour into a clean jar and keep it in a cool place until needed.) Fry the forcemeat balls, 3-4 at a time, until golden brown, about 2-3 minutes.
Turn once during the cooking time.
Drain on paper towel.
When hair is cooked, remove smaller pot.
Place rabbit pieces in a preheated serving dish, cover lightly, and place in a warm oven.
Strain the cooking liquid, reduce by 1/4 over high heat, work the 2 tbsp flour and 2 tbsp butter together, and gradually add this to thicken the stock.
Add the port, correct seasoning, and pour over the rabbit pieces.
Sprinkle with chives and parsley.
Garnish with forcemeat balls.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
180 Minutes
Ready In: 
200 Minutes

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