Has anyone got a recipe for jugged hare.
Regards
Kevin
Jugged Hare
Moderators: KG Steve, Chantal, Tigger, peter
This is from Good Housekeeping..........
1 Hare - prepared and jointed, keep the blood.
2 ozs Bacon, chopped.
1 Carrot, peeled and sliced.
1 Onion, skinned and stuck with a few cloves.
1 Stick of celery, sliced.
Bouquet Garni.
1 Litre of stock.
3 tblsp Plain flour.
1 tblsp Redcurrant jelly.
150ml Red wine or Port.
Juice of half a lemon.
Seasoning to taste.
Fry the joints with the bacon in fat of your choice until they are lightly browned. Put the contents of the pan into a casserole dish. Add the carrot, onion, celery, seasoning, bouquet garni and lemon juice. Add sufficient stock to cover. Put the lid on and cook in the oven (170C or 325F) for 3 to 4 hours, or until tender.
To serve, blend the flour to a smooth cream with a little cold water. Stir in the blood and add to the casserole with the wine/port and jelly. Reheat, but do not boil. Serve with extra redcurrant jelly.
1 Hare - prepared and jointed, keep the blood.
2 ozs Bacon, chopped.
1 Carrot, peeled and sliced.
1 Onion, skinned and stuck with a few cloves.
1 Stick of celery, sliced.
Bouquet Garni.
1 Litre of stock.
3 tblsp Plain flour.
1 tblsp Redcurrant jelly.
150ml Red wine or Port.
Juice of half a lemon.
Seasoning to taste.
Fry the joints with the bacon in fat of your choice until they are lightly browned. Put the contents of the pan into a casserole dish. Add the carrot, onion, celery, seasoning, bouquet garni and lemon juice. Add sufficient stock to cover. Put the lid on and cook in the oven (170C or 325F) for 3 to 4 hours, or until tender.
To serve, blend the flour to a smooth cream with a little cold water. Stir in the blood and add to the casserole with the wine/port and jelly. Reheat, but do not boil. Serve with extra redcurrant jelly.