Jugged hare

Jugged hare, now cooked slowly in a casserole, used to be made in a jug. The pieces of hare would be placed in the jug with onion, cloves and lemon. The jug was put in a deep pan of water, and the water simmered for about four hours until the hare was done. A little port was poured into the gravy’ towards the end. The rich taste of port would still be a good addition to the gravy, if you have some, add a dash with the blood of the hare at the end.