fishandshoot Posted August 6, 2004 Report Share Posted August 6, 2004 DOES ANYONE HAVE AN OLD FASHIONED/ORIGINAL RECIPE FOR JUGGED HARE? I HAD IT ONCE AS A KID AND REMEMBER IT BEING YUMMY! I THINK IT INVOLVED LOTS OF PORT AND STUFF, BASICALLY PICKLED IN THE STUFF!!! Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted August 6, 2004 Report Share Posted August 6, 2004 Contact Cookie, he has recipes for everything, including the inedible (fox urgh) LB Quote Link to comment Share on other sites More sharing options...
Hammergun Posted August 6, 2004 Report Share Posted August 6, 2004 Pretty much as follows: Let the hare hang for as long as necessary (in winter I hang 2 weeks), remove the meat from the bones and dice into cubes about an inch square. Place in a basin and cover with milk. Boil the carcass and pound the liver to make the stock. Allow to marinade 24 hours, rinse, roll in flour and lightly brown in butter. Take 3 shallots and cut in half, place in a casserole dish with the hare, a wineglassful of red wine, 1 pint hare or game stock, bay leaf, 4 juniper berries, sliced carrot and celery, and other herbs as desired. You may add redcurrant jelly at this stage. Add a little salt and a **** of butter, cover and place in a slow oven for at least 2 hours. Quote Link to comment Share on other sites More sharing options...
webber Posted August 7, 2004 Report Share Posted August 7, 2004 There is a recipe for jugged hare in one of Hugh Fernley-Whittingstall's books. Sorry I cant remember which one. I remember that it sounded very rich. Which ever recepe you choose, enjoy. webber Quote Link to comment Share on other sites More sharing options...
Big Angus Posted August 7, 2004 Report Share Posted August 7, 2004 fishandshoot, here is an old recipe from scotland. Take the fillets from the back of the hare. Toss in seasoned flour and fry in hot dripping (1oz.) until brown all over. Remove pieces of fat bacon may be fried to provide fat for this. Add chopped onion to the fat and fry till brown, add enough flour to absorb any surplus fat. Make into a thin brown sauce with liquor from hare soup. Add a bouquet garni, a small bay leaf, a clove and a few peppercorns. Bring to the boil and skim. Add salt to taste. Put the pieces of hare in a casserole,cover with the liquid and cook in a slow oven until the meat is tender. This will probably take 2 - 2 1/2 hours at least. If possible allow to stand over night to mellow. Re-heat thoroughly. Just before serving, remove the herbs and spices, add a glass of port and enough redcurrant jelly to give a good flavour. Serve with forcemeat balls. The liver may be pounded and added to the gravy with wine and jelly. Hope this is what you are after. Ba Quote Link to comment Share on other sites More sharing options...
Big Angus Posted August 7, 2004 Report Share Posted August 7, 2004 fishandshoot, if you go through the recipes you will find the recipe for hare soup that i posted. Ba Quote Link to comment Share on other sites More sharing options...
Hammergun Posted August 7, 2004 Report Share Posted August 7, 2004 When you are choosing a hare, you can tell the age by the length of the claws. Quote Link to comment Share on other sites More sharing options...
fishandshoot Posted August 8, 2004 Author Report Share Posted August 8, 2004 I thought jugged Hare involved cooking it and jugging it in port for a few months with lotsof herbs etc..... Quote Link to comment Share on other sites More sharing options...
eugene molloy Posted August 8, 2004 Report Share Posted August 8, 2004 A true jugged hare has the gravy/sauce made with the blood. This is way too rich for most folks, which is why the recipes posted have simply described a hare casserole or roast hare. The term "jugged" referred to the pot in which the beast was cooked, which was in turn placed in a dish of hot / boiling water; a bit like a supercharged Bain Marie. Bear in mind that the hare will, when skinned, have a blueish membrane over the meat; best to remove this. Here goes with the genuine article, but minus the jug..... Bits required............... Hare - 1, jointed Seasoned flour - for coating Bouquet of fresh herbs Bacon - 4 rashers, chopped Onions - 2, chopped Cloves - 6 Ground allspice - 1 tsp Lemon - 1, zest only Salt Freshly ground black pepper Butter - 15g (½ oz) Plain flour - 1 tbsp Blood from the hare Port - a big splash How to do it............ Preheat the oven to 170 °C / 325 °F / Gas 3. Lightly flour the joints of the hare, brown, and place in a casserole dish. Add the herbs, bacon, onion, spices and lemon zest. Season. Cover with water, slowly bring to the boil, then cover and transfer to the oven for 2 - 2½ hours or until the hare is tender. When cooked, 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. In a small saucepan, melt the butter and stir in the flour. Gradually add the cooking liquid and mix well until thickened. Stir in the hare blood and add a splash of port to taste, mix well and adjust the seasoning if necessary. Pour the sauce over the hare and serve with redcurrant jelly. If I'm doing the real thing I use cream to make the blood liason. Regards Eug Quote Link to comment Share on other sites More sharing options...
fishandshoot Posted August 12, 2004 Author Report Share Posted August 12, 2004 Thanks Eugene, all I need now is the game season to start and bag a couple of those beastie who keep teasing me!! I'm sure they know I won't shoot. MY TIME WILL COME F&S Quote Link to comment Share on other sites More sharing options...
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