Jugged Hare

Name: Jugged Hare
Yield: Yield: 4-6
Cuisine: United Kingdom
Ingredients: Serve with: Creamed Potatoes; lemon juice or red wine vinegar to taste; Water or chicken stock to cover; 1 tablespoon redcurrant jelly; Sea salt and pepper; 1 tablespoon plain flour; ½ bottle of red wine; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 1 hare, skinned and gutted with blood reserved and mixed with a teaspoon of red wine vinegar to prevent it curdling; 1 teaspoon mace; ½ teaspoon cloves; 1 teaspoon allspice; 4 tablespoons oil; 3 carrots, finely chopped; 3 medium onions, finely chopped; Half a head of celery, finely chopped

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

Europe
United Kingdom
Main course

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