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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



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




1. Place the steak and hare in a large mixing bowl together with the wine, bay leaf and peppercorns. Cover and leave to marinate for at least 4 hours.


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.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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