Jugged Hare HT
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
A strip of Lemon Rind
12 Juniper Berries
1 Blade of Mace
1 tbsp redcurrant Jelly
3 tbsp Port
Place the steak and hare in a large mixing bowl together with the wine, bay leaf
peppercorns. Cover and leave to marinate for at least 4 hours.
Preheat the oven to 150C, 300F, Gas Mark 2.
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.
Stud each onion quarter with a clove.
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.
To serve - allow to cool slightly then stir in the port, redcurrant jelly and
blood. Serve immediately.
Poultry & Game Recipes | General
Poultry & Game Prep & Cooking Times
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