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

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

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