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Jugged Hare Rabbit Venison Or Pigeons

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Ingredients
  Hare/2 small rabbits / 3 pigeons / 2 pound venison 1
  Grated lemon rind 1 Teaspoon
  Butter/Margarine 1 Ounce
  Fat 1 Ounce
  Flour 4 Tablespoon
  Onions 2 , sliced
  Stock 1⁄2 Pint
  Bouquet garni 1
  Vinegar 1⁄4 Pint
  Cloves 6
  Red wine/Cider / beer 1⁄2 Pint
  Whole allspice 3
  Pepper 1 Pinch
  Forcemeat balls/Packet stuffing 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Salt 2 Teaspoon
Directions

Joint the meat and fry the pieces brown in the dripping.
Put in a casserole with the onion and seasonings.
Melt the butter or margarine and add the flour.
Mix well and stir in the liquid.
Stir until it boils and pour over the hare.
Cover and cook in a slow oven for 3-4 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Venison

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