Jugged Hare

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 hare
  • 18 small white onions
  • ½ pound fat bacon, in


Ask your butcher to prepare hare, reserving the blood, which is a very necessary ingredient of this dish. Keep the saddle to serve roasted and cut remaining parts in serving pieces, chopping through the bones.

Peel onions and cut bacon into small thick strips. (If the bacon is very salty, the pieces should be blanched beforehand.) Melt butter or dripping with oil in a thick-bottomed hea