Jugged Hare

Name: Jugged Hare
Yield: 6–8 Servings
Cuisine: Scottish
Ingredients: Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; 1 tablespoon flour; 1 onion, chopped; 1 glas sport; Juice of half a lemon (optional); salt and pepper; 1 glas sred wine; 4 cloves; Water to cover; 1 tablespoon redcurrant jelly; 4 tablespoons oil; 1 young brown hare (approx. 6 lb, 3 kg), skinned, washed, and blood reserved; 1 teaspoon black peppercorns; 1 lb (500 g) mushrooms, sautéd

Preparation info

6–8
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

4 tablespoons oil
1 onion, chopped
1 young brown hare (approx.

Europe
United Kingdom
Main course
Scotland

Method

Browning

Heat the oil in a pan or flameproof casserole and brown the onion. Add the hare and brown on all sides.

Cooking

Add the port, red wine and redcurrant jelly, coat the meat well and reduce a little. Sprinkle in the flour, and add the cloves, peppercorns and herbs. Cover with water, season, and bri