Jugged Hare

Preparation info
  • Yield:

    4-6

    • Difficulty

      Medium

Appears in
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: Long slow cooking will produce the best results.

Ingredients

  • 1 hare, skinned and gutted with blood reserved and mixed with a teaspoon of red wine vinegar to prevent it curdling
  • 4 tablespoons oil

Method

Preparing Hare

Skinning and gutting. Joint hare.

Browning

Heat the oil in a cast-iron, enamelled casserole and add the hare. Toss in the oil till lightly browned on all sides. Remove, and add onion. Cook till lightly browned. Add the carrots and celery and continue to toss in the oil for about five