Roast Saddle and Jugged Leg of Hare

Hare is generally cooked long and slow. The word jugged indicates that the blood of the animal was heated in a jug over hot water – a bain-marie in kitchen terminology – until it thickened, and then was used to enrich the cooking liquor. I don’t like the flavour this creates, so pass on this aspect of traditional cookery. The saddle is roasted rare and, as with the roast and braised wild duck dish, contrasts nicely in subtlety and texture with the slow-coo