Jugged Hare Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Hare1 , cut into serving pieces, the blood reserved
 Seasoned flour4 Tablespoon
 Drippings4 Tablespoon
 Onions2 Large, chopped
 Carrots2 , sliced
 Celery stalks2 , sliced
 Rosemary sprig5
 Allspice1 Teaspoon
 Lemon rind strip2
 Beurre manie4 Tablespoon
 Red currant jelly1 Tablespoon
 Port wine/Red wine6 Tablespoon
For marinade
 Red wine250 Milliliter
 Onion1 , coarsely chopped
 Bay leaf1
 Thyme sprig1 Small
 Juniper berries6 , crushed
For stuffing
 Diced bacon6 Tablespoon
 Onion1 , finely chopped
 Fresh white bread crumbs75 Gram (3/4 Cup)
 Chopped suet2 Tablespoon
 Chopped parsley1 Tablespoon
 Fresh marjoram/2 teaspoons dried marjoram1 Tablespoon
 Egg1 , beaten
 Egg yolk1 , beaten
 Oil2 Cup (32 tbs) (For Frying)
 Salt To Taste
 Pepper To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size

Calories 1519 Calories from Fat 988

% Daily Value*

Total Fat 111 g171.4%

Saturated Fat 25.8 g129.2%

Trans Fat 0 g

Cholesterol 381 mg

Sodium 583.4 mg24.3%

Total Carbohydrates 38 g12.5%

Dietary Fiber 5.9 g23.6%

Sugars 9.7 g

Protein 81 g162.9%

Vitamin A 85.6% Vitamin C 38.2%

Calcium 19.1% Iron 84%

*Based on a 2000 Calorie diet


Mix together the marinade ingredients.
Put the pieces of hare into a large, shallow dish, pour over the marinade and leave for at least 6 hours, turning from time to time.
Preheat the oven to 325°F (170°C).
Remove the hare from the marinade.
Strain and reserve the marinade.
Dry the hare with a cloth and roll in the seasoned flour.
Melt the drippings in a Dutch oven and brown the pieces of hare on all sides.
Add the onions, carrots and celery, cook for 1 to 2 minutes, then pour over the marinade and just enough water to cover the meat.
Add the herbs, allspice and lemon rind, and season well with salt and pepper.
Cover the Dutch oven tightly and bake for 3 1/2 to 4 hours.
Remove the Dutch oven from the oven.
Lift out the pieces of hare.
Strain the cooking liquid into a saucepan and return the hare to the Dutch oven.
Remove and discard the herbs and rub the vegetables through a sieve into the saucepan.
Add the beurre manie a little at a time, stirring constantly, and bring to a boil.
Remove from the heat and gradually add some of this hot gravy to the reserved blood, mixing well, then pour it back into the pan, still mixing.
Stir in the red currant jelly and port or red wine.
Strain the sauce onto the hare and reheat gently.
While the hare is reheating, make the stuffing.
Cook the bacon and the onion together in a saucepan until soft.
Combine the bread crumbs, suet, herbs and seasoning in a bowl.
Add the bacon and onion and mix well.
Add enough of the beaten egg to bind the ingredients together.
Shape into balls the size of a walnut.
Fry until golden.
Serve with the hare.