Jugged Hare

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

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
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