Jugged Hare


  • 1 hare
  • 3 oz. butter
  • salt and pepper
  • 1 onion
  • 4 cloves
  • 1 glass port or claret (optional)
  • 1 tablesp. lemon juice
  • 12 peppercorns
  • bouquet garni
  • pt. stock
  • 1 oz. flour
  • veal forcemeat
  • fat for frying


Prepare hare as in Notes on Trussing, and cut into neat small pieces. Heat 2 oz. of the butter, fry the pieces of hare in it until brown. Put hare in a casserole with salt, onion stuck with cloves, half the wine (if used), lemon juice, peppercorns, bouquet garni and hot stock. Place a tight lid on the casserole, cook in a moderate oven (350° F., Gas 4) about 3 hr. Knead flour and remaining butter together, stir into the stock about ½ hr. before serving. Add remaining wine and season to taste. Make forcemeat, form into small balls and fry. Gently heat blood from hare, stir into gravy, allow to thicken.

Serve hare piled on a hot dish, strain sauce over, arrange forcemeat balls round dish. Serve with redcurrant jelly handed separately.