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Jugged Hare

chef.alexande's picture
Ingredients
  Hare 1 , jointed and trimmed
  Bacon fat 2 Ounce (50 Grams)
  Celery stalk 1 , chopped
  Onions 2 Large, each stuck with a clove
  Peppercorns 6
  Grated lemon rind 1⁄2 Tablespoon (Or Finely Pared)
  Cayenne pepper 1 Pinch
  Sprig thyme 1
  Bay leaf 1
  Parsley sprigs 2
  Mace blade 1
  Water 2 Pint (1 Liter)
  Butter 2 Ounce, mixed to a past with 2 ounce flour (50 Grams)
  Port/Madeira 1⁄4 Pint (125 Milliliter)
  Red currant jelly 2 Tablespoon
  Fried bread croutons 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Heat bacon fat in a pan and fry hare in it till light brown. Remove the contents to a casserole.
2) Stir in celery, onions, peppercorns, lemon rind, cayenne, thyme sprig, bay leaf, parsley sprigs, mace, seasoning and water.
3) Place the lid tightly and cook covered in warm oven at 170°C, 325°F, Gas Mark 3 for 2 hours.
4) Keep the pieces in a rigid container.
5) Strain the flavorings and transfer the liquid into a saucepan.
6) Mix butter and flour paste gradually into the liquid.
7) Boil the content and cook in simmering heat stirring constantly till liquid thickens.
8) Blend in port or Madeira and jelly and cook for 2 minutes.
9) Soak the hare pieces on the sauce.

SERVING
10) Garnished with croutes and chopped parsley.

TIPS
Freeze the hare pieces and bread croutes separately. Reheat in casserole in a warm oven at 170°C, 325°F, Gas Mark 3, for 40 minutes. Heat the bread croutes separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Bacon
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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