Braised hare with celariac and horseradish

It’s unlucky to kill a hare, I’m told. But nobody says it’s tempting fate to eat one, and this is just as well for the meat is singularly fine, like venison only more so, and completely unlike its furry doppelganger the rabbit. The traditional braising method is called ‘jugged hare’; I believe that this refers to the blood that was kept in a jug and used to thicken the sauce. I never do this and find that the extra blood gives the memories and taste of a visit to the dentist on a hot day. N