Camden New Journal - Reciepe of Jugged hare By Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 30 July 2008

Clare Latimer's recipe for
Jugged hare

Jugged hare
Ask your butcher to prepare the hare and also to reserve the blood. This is such a great winter dish with its spicy, dark, rich sauce. Perhaps serve with mashed potato and some red cabbage.
I add about 25g very dark chocolate to the sauce at the end but you may feel that I am going to far!

Ingredients
Serves 6
1 hare, oven ready and cut into joints
Blood from the hare
6 rashers streaky bacon, cut up small
2 red onions, peeled and chopped
50g butter
1 tbsp plain flour
1 bouquet garni
6 cloves, stuck into a shallot or half lemon
1 tsp ground allspice
Zest of 1 lemon
Half a bottle red wine
Dash brandy
1 tbsp redcurrant jelly
Splash of port
Salt and freshly ground black pepper.

Method
Preheat the oven to 170C, 325F or gas 3.
Coat the joints of the hare with flour and put into a heavy casserole dish with the bacon and onion and fry for about five minutes to brown the meat and to release the juices from the bacon.
Add the herbs, spices, lemon peel and seasoning. Add the wine, brandy and redcurrant jelly and then add little water to cover the hare. Bring slowly to the boil.
Cover and cook for 2½ hours or until the hare is tender. Remove the hare, onions and bacon with a slotted spoon and keep warm.
Discard the bouquet garni and the cloves in shallot or lemon.
In a small saucepan, melt the butter and stir in the flour.
Gradually add the cooking liquid and stirring continuously until thickened. Stir in the blood and add port to taste, mix well and adjust the seasoning if necessary.
Pour the sauce over the hare and serve.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out