How To make Jugged Hare
1 Hare
1 Carrot
1 Onion
4 Cloves
1 1/2 lb Bones
4 pt Water, Cold
1 Wine glass Port Wine
Salt Pepper Mace, small amount Mixed Herbs Fat for frying 1. Remove the inside from the hare, being careful to save the thick blood.
2. Skin the hare, wipe it, and cut into joints. Wash the head, heart, and
liver in some cold salted water, put in the a saucepan with the blood and the bones, which have also been washed. 3. Add four pints of cold water and a teaspoon of salt, and bring the stock
to a boil. Remove the scum, add the herbs tied in a piece of muslin, add also the pepper and mace. 4. Scrape and wash the carrot, peel the onion, and stick the cloves into
it, and add these to the stock, simmer all the ingredient for three or four hours; keep well skimmed to remove the grease. 5. Flour the joints of hare, melt some butter or shortening in a pan, and
fry the joints lightly so as to brown them slightly. Then place in a large brown jar or casserole. Mix some flour to a smooth paste with water. When the stock is ready three to four hours, strain it into another saucepan and add the thickening flour mixed with water, stir well and boil for a few minutes. If necessary add a few drops of browning. 6. Strain the gravy over the fried hare, the hair should be just covered.
Place in a moderately hot oven, and cook for about two hours. Just before serving, add to it the port wine. 7. To serve. Heap the hare into a large dish, pour some of the gravy
round, the remainder is served separately. Serve with red current jelly. NOTE the gravy should be quite thick.
How To make Jugged Hare's Videos
Wild Hare Rabbit and Venison Ragu
A gift of a hare from a keeper friend back in January gave me the Idea of this ragu dish, so I defrosted it to accompany my wild fresh shot rabbit and venison, this dish came out perfectly and was enjoyed by all ???? recipe is in my books available from the out post on the Really Wild Adventures website below ;-)
theolehedgecreeper.co.uk
reallywildadventures.co.uk
Here, Hare Here. Part 2. Hare Faggotts/savoury ducks. #SRP #Hare #Harerecipe #Traditionalfood
Having an offaly good time. Taking the offal of a hare and turning it into old fashioned faggotts, also known here in the UK as savoury ducks. Sounds completely mad but trust me, they are fantastic and a great way to use every part of your hare.
Hank Shaw and Steven Rinella Cook Up a Sardianian Hare Stew on MeatEater
Steven Rinella and Hank Shaw prepare one of his favorite lunchtime meals-- Sardinian Hare Stew. Hank Shaw joins Steven Rinella on a Columbia Blacktail and Wild Pig hunt on the season finale of MeatEater, this Sunday at 9pm et on the Sportsman Channel.
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Jugged Hare, London gastropub specializing in British game
Featuring a 'theatre' kitchen with a state-of-the art eight-spit rotisserie and a charcoal grill, spit-roast meats, seasonal British game, wild fish and shellfish will be on offer on a daily basis.
The Jugged Hare's drinks offering will focus on wine. Complex and mature wines will be available by the glass from our 'By The Glass' machine and we will celebrate great producers and varieties with monthly wine flights. Weekly tasting events in the Josephine Room will showcase the world's finest wines.
For beer lovers, four British cask ales will always be available on draught, including our very own Jugged Hare pale ale, brewed in conjunction with Sambrook's brewery in Battersea.
We look forward to welcoming you to The Jugged Hare soon.
A Rack Of Hare. Hare Recipe.#SRP
How To Prepare And Cook A Rack Of Hare.
This is a wonderful way to prepare Hare. Game doesn't always have to be roasted and served with vegetables, gravy or a heavy sauce, and this pan fried Rack of Hare is a great example, and served with a sriracha Dip it is a fabulous light, and summery way to prepare wild game.
How To Gut, Skin And Prepare A Hare...
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..