Jugged Hare

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

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

Oceania
Europe
Australia
France
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