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Jugged Hare

Western.Chefs's picture
Ingredients
  Hare 1 , cut into serving pieces, the blood reserved
  Seasoned flour 4 Tablespoon
  Drippings 4 Tablespoon
  Onions 2 Large, chopped
  Carrots 2 , sliced
  Celery stalks 2 , sliced
  Rosemary sprig 5
  Allspice 1 Teaspoon
  Lemon rind strip 2
  Beurre manie 4 Tablespoon
  Red currant jelly 1 Tablespoon
  Port wine/Red wine 6 Tablespoon
For marinade
  Red wine 250 Milliliter
  Onion 1 , coarsely chopped
  Bay leaf 1
  Thyme sprig 1 Small
  Juniper berries 6 , crushed
For stuffing
  Diced bacon 6 Tablespoon
  Onion 1 , finely chopped
  Fresh white bread crumbs 75 Gram (3/4 Cup)
  Chopped suet 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Fresh marjoram/2 teaspoons dried marjoram 1 Tablespoon
  Egg 1 , beaten
  Egg yolk 1 , beaten
  Oil 2 Cup (32 tbs) (For Frying)
  Salt To Taste
  Pepper To Taste
  Freshly ground black pepper To Taste
Directions

Mix together the marinade ingredients.
Put the pieces of hare into a large, shallow dish, pour over the marinade and leave for at least 6 hours, turning from time to time.
Preheat the oven to 325°F (170°C).
Remove the hare from the marinade.
Strain and reserve the marinade.
Dry the hare with a cloth and roll in the seasoned flour.
Melt the drippings in a Dutch oven and brown the pieces of hare on all sides.
Add the onions, carrots and celery, cook for 1 to 2 minutes, then pour over the marinade and just enough water to cover the meat.
Add the herbs, allspice and lemon rind, and season well with salt and pepper.
Cover the Dutch oven tightly and bake for 3 1/2 to 4 hours.
Remove the Dutch oven from the oven.
Lift out the pieces of hare.
Strain the cooking liquid into a saucepan and return the hare to the Dutch oven.
Remove and discard the herbs and rub the vegetables through a sieve into the saucepan.
Add the beurre manie a little at a time, stirring constantly, and bring to a boil.
Remove from the heat and gradually add some of this hot gravy to the reserved blood, mixing well, then pour it back into the pan, still mixing.
Stir in the red currant jelly and port or red wine.
Strain the sauce onto the hare and reheat gently.
While the hare is reheating, make the stuffing.
Cook the bacon and the onion together in a saucepan until soft.
Combine the bread crumbs, suet, herbs and seasoning in a bowl.
Add the bacon and onion and mix well.
Add enough of the beaten egg to bind the ingredients together.
Shape into balls the size of a walnut.
Fry until golden.
Serve with the hare.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Meat
Servings: 
6

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