Name: Jugged Hare
Yield: Serves 4
Cuisine: British
Ingredients: 1 well-hung hare; flour seasoned with salt and pepper; game stock; 1 onion, studded with cloves; 1 teaspoon vinegar; olive oil; pinch of mace; pinch of nutmeg; bunch of thyme, marjoram, and parsley; 1 bay leaf; salt and pepper; ⅔ cup port or claret; 2 tablespoons red currant jelly

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is the traditional way of cooking hare and a very good and rich dish. I remember the German restaurant Schmidts in Charlotte Street, Soho, London, used to serve it for lunch every Wednesday and it was hard to get a table on that day.

Ingredients

1 well-hung hare
1 teaspoon vinegar
olive oil
flour seasoned with

Method

Cut up the hare, saving the blood and liver. Mix the blood with the vinegar to prevent it congealing. Preheat the oven to 350°F. Heat some oil in a pan, dust the hare pieces with seasoned flour, and brown them in the oil. Transfer to an oven-proof dish and pour the stock over it to cov

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Jugged Hare

Ingredients

Method

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