Jugged Hare with Forcemeat Balls

Name: Jugged Hare with Forcemeat Balls
Ingredients: 3 tbsp redcurrant jelly; 2 pints/1.1 litres water; As much blood from the hare as possible; ¼ pint/140 ml port; 1 garlic clove, skinned and chopped; 2 sticks of celery, trimmed and sliced; 3 carrots, peeled and chopped; 2 onions, skinned and stuck with a few cloves; 1 oz/28 g plain flour; 2 pared strips of lemon rind + 2 of orange rind (I use a potato peeler to do this, it avoids the risk of getting the bitter pith too); 2 pared strips of lemon rind + 2 of orange rind (I use a potato peeler to do this, it avoids the risk of getting the bitter pith too); 2 pared strips of lemon rind + 2 of orange rind (I use a potato peeler to do this, it avoids the risk of getting the bitter pith too); 1 large hare, cut into joints; 2 onions, skinned and stuck with a few cloves; 2 oz/56 g butter + 2 tbsp sunflower oil; 2 oz/56 g butter + 2 tbsp sunflower oil; Seasoned flour

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The best shooting lunch I ever ate was jugged hare with forcemeat balls. Whether it was the relief of coming into a barn and the comfort of sitting on the hay bales, and that anything would have tasted delicious on that day, I don’t know, but I don’t think so – I am sure it was the deliciousness of the jugged hare! I don’t usually reckon anything gamey to be appropriate eating for a shoot lunch, but jugged hare is the exception. This transports as well as any other casserole or stew – in a

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