Jugged Hare

Name: Jugged Hare
Ingredients: lard for frying; ½ tablespoon fresh thyme, finely chopped; 1 egg, beaten; 60 g (2 oz) melted butter; 1 tablespoon finely chopped parsley; salt and pepper; 120 g (4 oz) fresh white breadcrumbs; 1 tablespoon redcurrant jelly; salt and pepper; 300 ml (½ pint) beef stock; glass of port; 30 g (1 oz) lard; bouquet garni; seasoned flour; a hare, jointed, with liver and blood; 230 g (8 oz) pickling onions; 230 g (8 oz) piece of streaky bacon, cubed

Preparation info

Serves
6
or more

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

‘Jugged’ descripes the container the hare cooks in and a large brown stoneware milk jug admirably suits the job although an ordinary casserole can also be used. It is a fruity dish and should be served with a salad and fruit to follow.

Ingredients

a hare, jointed, with liver and blood
seasoned flour
230 g (8 oz)

Main course

Method

Roll the hare in the seasoned flour. Heat the lard in a large frying pan and brown the hare, bacon and onions. As the pieces brown remove them to a jug or casserole. Pour off the fat from the frying pan and deglaze with the stock. Add to the jug along with the bouquet garni. Cover tightly with foil and stand in a deep saucepan of hot water. Place in an oven preh