Jugged Hare

Name: Jugged Hare
Yield: Serve six people
Cuisine: French
Ingredients: 100 g butter; 2 tbl flour; 200 g belly pork, diced; 100 ml demi-glace; 1 tbl tomato paste; 60 ml cream; the reserved lungs, heart and liver; 24 baby mushrooms, stems removed; 60 ml cognac; 1 bottle red wine (preferably a big hermitage); 50 ml olive oil; 1 carrot, diced; 1 stick celery, diced; 2 cloves garlic, crushed; white wine; the hare meat, removed from marinade; the strained marinade; 12 pearl pickling onions, peeled; 1 onion, chopped; 60 ml red wine vinegar; 12 peppercorns; 4 juniper berries, crushed; 1 hare, hung for at least four days; 1 bay leaf; 2 sprigs thyme; 2 sprigs marjoram

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Ingredients

1 hare, hung for at least four days

Europe
Oceania
France
Australia
Main course
Mediterranean

Method

Traditionally, the hare’s blood would have been used as the liaison. In its absence, reserve the lungs, liver and heart of the hare. Put them in a bowl with a little brandy or cognac, cover them with two tablespoons of oil to prevent oxidization and refrigerate.

Soften the vegetables in the olive oil. Remove from the flame and add all the other marinade ingredients.

Remove the l