- Recipes Home
- Interest Groups
Red Currant Jugged Hare Recipe
|Hare||1 (With Blood)|
|Streaky bacon rashers||4 , rinded|
|Onions||2 , peeled and finely diced|
|Carrots||2 , peeled and finely diced|
|Celery stick||2 , washed and thinly sliced|
|Parsley sprig/1/4 teaspoon dried parsley||1|
|Thyme sprig/1/4 teaspoon dried thyme||1|
|Freshly ground black pepper||To Taste|
|Stock||1 3⁄4 Pint|
|Red currant jelly||2 Tablespoon|
Serving size: Complete recipe
Calories 3155 Calories from Fat 820
% Daily Value*
Total Fat 92 g140.9%
Saturated Fat 35.8 g178.8%
Trans Fat 0 g
Cholesterol 1722.7 mg
Sodium 2897.9 mg120.7%
Total Carbohydrates 64 g21.5%
Dietary Fiber 10.2 g40.8%
Sugars 33.1 g
Protein 485 g969.7%
Vitamin A 435.3% Vitamin C 60.4%
Calcium 43.5% Iron 375.9%
*Based on a 2000 Calorie diet
Retain the blood.
Gently fry streaky bacon in a frying pan until the fat runs out.
Remove bacon to a casserole and fry joints of hare until golden brown, remove to the casserole.
Add butter to the frying pan and cook the diced vegetables gently for about 3-4 minutes.
Add the vegetables to the hare in the casserole with the herbs and season well.
Boil up the stock in the frying pan and pour into the casserole, cover and cook in the oven for 2 1/2—3 hours, until hare is tender.
Strain the gravy from the casserole, remove hare on to a heated dish; Return juice to the casserole, add the redcurrant jelly and port, bring to just under boiling point, simmer for a few minutes, taste and adjust the seasoning.
Remove from the heat, gradually stir in the blood and reheat without allowing to boil.
Strain the sauce over the hare.