Jugged Hare Rabbit Venison Or Pigeons Recipe
Ingredients
1 hare or 2 small rabbits or 2-3 pigeons or 2 lb venison
1 tsp. grated lemon rind
1 oz. butter or margarine
1 oz. fat
4 Tbs. flour
2 onions, sliced
1/2 pt. stock
Bouquet garni
1/4 pt. vinegar
6 cloves
1/2 pt. red wine, cider, or beer
3 whole allspice
Pinch of pepper
Forcemeat Balls or use packet stuffing
2 tsp. salt
Directions
Joint the meat and fry the pieces brown in the dripping.
Put in a casserole with the onion and seasonings.
Melt the butter or margarine and add the flour.
Mix well and stir in the liquid.
Stir until it boils and pour over the hare.
Cover and cook in a slow oven for 3-4 hours.
Put in a casserole with the onion and seasonings.
Melt the butter or margarine and add the flour.
Mix well and stir in the liquid.
Stir until it boils and pour over the hare.
Cover and cook in a slow oven for 3-4 hours.
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