Jugged hare

This is not the simplest recipe for jugged hare, but it does have a full, well balanced flavour.

Preparation Time: 15 Mins

Cooking Time: 3¼ Hrs

Total Time: 3½ Hrs

Ingredients

For 6 servings…

1                    Hare  - jointed        

60 gms            Bacon  - streaky, smoked - diced

1 stick             Celery  - chopped     

6                    Cloves      

1                    Carrot  - chopped roughly       

100 cl              Stock  - beef

½                   Lemon  - juice and rind of       

4 tbs               Port         

1                    Bay leaf     

1 sprig            Parsley     

1                    Onion  - chopped roughly       

                      Salt          

                      Pepper  - freshly ground, black 

60 gms            Butter       

Method

Gently fry the bacon in butter in a large pan.  Coat the hare in seasoned flour, then add to the pan and cook until well browned.

Add the vegetables and season with salt and pepper.  Add the cloves, parsley, bay leaf and lemon juice and zest.  Pour over enough stock to cover and bring to the boil.  Turn down to simmer, then cover tightly and simmer for 3 hours by which time the meat will be tender.  Remove the meat from the pan with a slotted spoon.

Add the port and cook for 3 minutes.  Return the hare to pan, heat through and serve.

Wine recommendations

A very robust red.

Conventional

     Châteauneuf-du-Pape

Interesting

     Côtes du Rhône Villages

Special

     Côte Rôtie