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  Added: Apr 12, 2011  •  Visited (403)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Jugged Hare
What You Need:
  • ˝ a hare
  • Cayenne pepper
  • 1˝ oz seasoned flour
  • A bouquet garni
  • 2 oz margarine or dripping
  • 1 glassful of port or other red wine
  • 1 dozen small white onion
  • 3 - 4 oz bacon Stock
  • Pepper and salt
  • Forcemeat balls

  • How To Cook:
    1. Cut the hare in pieces not larger than a small egg and coat them with some of the flour.

    2. Melt the fat in a saucepan, put in the onions and the bacon, cut in strips, and toss over the heat until lightly browned.

    3. Then lift these out and brown the hare in the same fat, sprinkling over it the remainder of the flour.

    4. Put all into a crock or fireproof casserole and season with pepper, salt and a little Cayenne pepper.

    5. Add the bouquet garni, wine and enough stock to cover.

    6. Cover closely and cook in a moderate oven (350°F) until tender.

    7. It is a good plan to stand the casserole or crock in a tin and keep a little water round it.

    8. Just before serving, remove the bouquet garni and add a few forcemeat balls.

    9. Serve red-currant or cranberry jelly separately.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » England
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Condiments » Wine


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