Jugged Hare

• 1 hare
  Blood fro hare and rabbit
  4 rashers bacon
  2 onions
  1 lemon
  15g (1/2 oz) Butter
  1 tbsp plain flour
  1 bouquest gami
  6 cloves
  1 tsp ground allspice
  Seasoned flour
  Port
  Salt and black pepper

Recipe

1. Preheat the oven to 170C /325F / Gas 3.

2. Chop the bacon and onion, zest the lemon.

3. Lightly coat the joints of the hare with flour and place ina flame-proof casserole dish.

4. Add the herb, bacon, onion, spices, lemon zest and seasoning.

5. Cover with water, bring slowly to the boil.

6. Cover and transfer to the oven for 2 - 2.5 hurs or until the hare is tender.

7. Remove the hare, onions and bacon with a slotted spoon and keep warm.

8. Discard the bouquet garni and the clves.

9. In a small saucepan, melt the butter and stir in the flour.

10. Gradually add the cooking liquid and stirring continuosly until thickened.

11. Stir in the blood and add port to taste, mix well and adjust the seasoning if necessary.

12. Pour the sauce over the hare and serve with redcurrant jelly.

View our Game products > >