Jugged Hare

This was a traditional way of preparing hare in the Highlands and it was my mother’s favourite way. In the early days she would make it herself and toss in a glass of her cook’s tipple – usually a rich, sweet sherry – but once she discovered that the butcher in Braemar made it, she would buy it in little pots and enjoy it for lunch or as a starter. For this dish, the hare does need to be well hung, skinned and jointed and you need to keep the offal and the blood – you can ask your butcher t