Jugged Hare

Name: Jugged Hare
Yield: For 4
Ingredients: 8 peppercorns; stock, salt; stock, salt; 1 tablespoon beurre manié; small glass port, or 1 tablespoon redcurrant jelly; small glass port, or 1 tablespoon redcurrant jelly; 2 tablespoons lard or dripping; seasoned flour; 4 carrots; 1 large onion; bunch of parsley and thyme; 1 stick celery; 4 cloves; bunch of parsley and thyme; 1 hare, jointed and cut up

Preparation info

For
4

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 hare, jointed and cut up
seasoned flour
2 tablespoons lard or dripping
1

Main course

Method

If you like, you can marinate the hare for 24 hours in the marinade for game. Wipe the joints dry and flour thoroughly all over. Heat the lard in a flameproof casserole and fry the joints quickly to brown them. Put them aside and put the sliced onion and the carrots and celery, cleaned and sliced, into the pan. Cover and allow to sweat for ten minutes. Replace