Jugged Hare Recipe
Ingredients
| 1 hare, jointed and trimmed | ||
| 50 g / 2 oz. bacon fat | ||
| Stalk celery | 1 , chopped | |
| 2 large onions, each stuck with 2 cloves | ||
| Peppercorns | 6 | |
| Finely pared rind of 1/2 lemon | ||
| Cayenne pepper | 1 Pinch | |
| Sprig thyme | 1 | |
| Bay Leaf | 1 | |
| Parsley sprigs | 2 | |
| 1 mace blade | ||
| 1 l. / 2 pints water | ||
| 50 g / 2 oz. butter mixed to a past with 50 g / 2 oz. flour | ||
| 125 ml / 1/4 pint port or Madeira | ||
| 2 tablespoons redcurrant jelly | ||
| Fried bread croutes | ||
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Heat bacon fat in a pan and fry hare in it till light brown. Remove the contents to a casserole.
2) Stir in celery, onions, peppercorns, lemon rind, cayenne, thyme sprig, bay leaf, parsley sprigs, mace, seasoning and water.
3) Place the lid tightly and cook covered in warm oven at 170°C, 325°F, Gas Mark 3 for 2 hours.
4) Keep the pieces in a rigid container.
5) Strain the flavorings and transfer the liquid into a saucepan.
6) Mix butter and flour paste gradually into the liquid.
7) Boil the content and cook in simmering heat stirring constantly till liquid thickens.
8) Blend in port or Madeira and jelly and cook for 2 minutes.
9) Soak the hare pieces on the sauce.
SERVING
10) Garnished with croutes and chopped parsley.
TIPS
Freeze the hare pieces and bread croutes separately. Reheat in casserole in a warm oven at 170°C, 325°F, Gas Mark 3, for 40 minutes. Heat the bread croutes separately.
1) Heat bacon fat in a pan and fry hare in it till light brown. Remove the contents to a casserole.
2) Stir in celery, onions, peppercorns, lemon rind, cayenne, thyme sprig, bay leaf, parsley sprigs, mace, seasoning and water.
3) Place the lid tightly and cook covered in warm oven at 170°C, 325°F, Gas Mark 3 for 2 hours.
4) Keep the pieces in a rigid container.
5) Strain the flavorings and transfer the liquid into a saucepan.
6) Mix butter and flour paste gradually into the liquid.
7) Boil the content and cook in simmering heat stirring constantly till liquid thickens.
8) Blend in port or Madeira and jelly and cook for 2 minutes.
9) Soak the hare pieces on the sauce.
SERVING
10) Garnished with croutes and chopped parsley.
TIPS
Freeze the hare pieces and bread croutes separately. Reheat in casserole in a warm oven at 170°C, 325°F, Gas Mark 3, for 40 minutes. Heat the bread croutes separately.
Chef
