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Jugged Hare HT
MC British
240mins
plus marinating
Serves 8 Hot Game Beef Alcohol Vegetables Main Course Dairy Free Eggless Britain Europe
Ingredients 450g/1lb Stewing Steak, cubed 1 Hare, jointed plus its blood 300ml/10fl.oz. Red Wine 1 Bay Leaf 6 Black Peppercorns 4 tbsp Plain Flour Salt and pepper 1 Carrot, sliced 1 Turnip, chopped 1 Onion, quartered
4 cloves
Bouquet Garni
A strip of Lemon Rind
12 Juniper Berries
1 Blade of Mace
1 tbsp redcurrant Jelly
3 tbsp Port
Instructions
1.
Place the steak and hare in a large mixing bowl together with the wine, bay leaf
2.
Preheat the oven to 150C, 300F, Gas Mark 2.
3. Remove the meats from the marinade with a slotted spoon (reserving the marinade) and dry well on kitchen paper. Toss in the flour which has been seasoned well with salt and pepper.
4.
Stud each onion quarter with a clove.
5. Arrange the meats, vegetables, bouquet garni and lemon rind in an ovenproof casserole then add the juniper berries, mace and 3/4 of the hares blood. Pour in the red wine then cover and bake for at least 3-1/2 hours.
6. To serve - allow to cool slightly then stir in the port, redcurrant jelly and the remaining blood. Serve immediately.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
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