Our other ranges:
Jugged hare
3 tbsp seasoned plain flour
1 tbsp duck fat
1 bouquet garni
125 g bacon lardons
2 onions , chopped
6 cloves
1/2 tsp allspice , ground
1 lemon zest
1 litre chicken stock , good quality
1 pinch salt and fresh ground black pepper
15 g Butter
1 tbsp plain flour
75 ml blood from the hare
50ml tbsp red wine
50ml port
2 tbsp red currant jelly
Marinade:
150 ml red wine
3 cloves
1 bay leaf
1/2 tsp allspice
1. Place the hare pieces in a non-metallic bowl and pour over the marinade. Leave for several hours, or overnight if possible.
2. Remove the pieces from the marinade and pat dry with kitchen paper. Lightly coat the joints with the seasoned flour.
3. Next melt the duck fat in a frying pan and cook the hare pieces on all sides to seal. Transfer them to a casserole dish.
4. Set the oven to 170C/gas 3. Add the herbs, bacon, onion, spices, lemon zest and a little of the marinade. Season and then cover with the chicken stock, and bring to the boil.
5. Transfer to the oven and cook for 2 ½ hours, or until tender.
6. Remove the hare, onions and bacon with a slotted spoon and keep hot on a warmed serving dish. Discard the bouquet of herbs and the cloves.
7. In a small saucepan, melt the butter and stir in the flour. Gradually add the cooking liquid and mix well until thickened. Add the butter flour mix bit by bit, as we do not want this to become too thick.
8. Stir in the hare blood, the wine, port, and the redcurrant jelly. Mix well and adjust the seasoning if necessary.
9. Pour the sauce over the hare and serve with extra redcurrant jelly if desired. I think this is best served with boiled or simply mashed potatoes and good bread.
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