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

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.

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

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Ingredients

Method

Browning

Cooking

Part of