Red Currant Jugged Hare
|Hare||1 (With Blood)|
|Streaky bacon rashers||4 , rinded|
|Onions||2 , peeled and finely diced|
|Carrots||2 , peeled and finely diced|
|Celery stick||2 , washed and thinly sliced|
|Parsley sprig/1/4 teaspoon dried parsley||1|
|Thyme sprig/1/4 teaspoon dried thyme||1|
|Freshly ground black pepper||To Taste|
|Stock||1 3⁄4 Pint|
|Red currant jelly||2 Tablespoon|
Joint the hare or ask the butcher to do it for you.
Retain the blood.
Gently fry streaky bacon in a frying pan until the fat runs out.
Remove bacon to a casserole and fry joints of hare until golden brown, remove to the casserole.
Add butter to the frying pan and cook the diced vegetables gently for about 3-4 minutes.
Add the vegetables to the hare in the casserole with the herbs and season well.
Boil up the stock in the frying pan and pour into the casserole, cover and cook in the oven for 2 1/2—3 hours, until hare is tender.
Strain the gravy from the casserole, remove hare on to a heated dish; Return juice to the casserole, add the redcurrant jelly and port, bring to just under boiling point, simmer for a few minutes, taste and adjust the seasoning.
Remove from the heat, gradually stir in the blood and reheat without allowing to boil.
Strain the sauce over the hare.