Jugged Hare

Preparation info
  • 6–8

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

  • About

Ingredients

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

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