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.
How To Cook A Hare. Part 2.TheScottReaProject.
HARE Part 2.In this video,we cook the legs left from the whole Hare,We turn them into a rich,thick,unctuous,autumnal stew,with field mushrooms,Top food for those long cold nights,Please subscribe to Thescottreaproject,new video released every-week,many thanks.Part 1 here.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
The Jugged Hare, a Gastropub in London serving Sunday Roast, Pub Food, and Beer
The Jugged Hare is a gastro pub & restaurant in the City of London, famous for their Sunday roasts and a specialism in the British game, along with spit-roast meats and wild fish.
The Jugged Hare
172 Vauxhall Bridge Rd, Westminster London UK SW1V 1DX
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The Jugged Hare
Introducing London's leading game restaurant, specialising in seasonal British game, spit-roast meats, wild fish and shellfish.
Oldest Inn (1958)
Bletchingly, Surrey.
Exterior. M/S of an elderly woman walking down a quaint village street. L/S of the street, in the foreground is the Whyte Harte Inn. The narrator explains that the inn dates from 1388. Low angle C/U of the wrought iron inn sign.
Interior. M/S of a chef, Jim Wasiecsko, preparing food in the main bar. The inn looks very old with a large open fire place and exposed oak beams. Jim is preparing 'jugged hare' in an ancient pressure cooker - the landlord believes in preserving old English customs. C/U of a large dish of meat, vegetables and herbs - the 'jugged hare'. Jim uses a large fork to life pieces of hare into the black iron pressure cooker. The proprietor of the inn, Sammy Matthews enters and asks to taste the hare. M/S of Sammy stooping to eat from a ladle held by Jim. C/U of the ladle lifting some meat from the pressure cooker. C/U of Sammy nodding with approval. C/U of the lid of the pressure cooker being sealed and then carried away by Sammy.
M/S of Sammy pacing the pressure cooker onto a hook dangling over the open fire. Sammy then takes a seat next to the fire, opposite him are a group of two men and a woman drinking. Sammy picks up what appears to be an old frying pan. The narrator explains that it is in fact an 18th century waffle iron. Sammy takes a bowl of batter standing on a shelf by the fire and scoops a small amount into the waffle iron before clamping it shut. C/U of Sammy holding the waffle iron over the burning embers of the fire. C/U of the pressure cooking steaming. The narrator points out that from the fireplace it is possible to see the sky because of the enormous width of the chimney. C/U of the lid of the pressure cooker. M/S of the group drinking from old fashioned pottery flagons. The man in the centre, smoking a cigarette, points towards Sammy. M/S of Sammy lifting the waffle iron from the fire. C/U of a waffle being dropped from the irons onto a white china plate by the hearth.
M/S of an elderly man, Norman Roffey placing his pint of beer by the fire and taking a seat. Sammy holds out a rack of long clay pipes for Norman to take one. Norman places the pipe in his mouth and goes to light it. C/U of the pressure cooker still steaming. C/U of Norman puffing away.
C/U of a hot poker being dipped into a pint of beer to make 'mulled ale'. The beer gets frothy as the heat takes effect. The narrator explains the poker was designed for this job. A pair of hands are seen grating nutmeg onto the 'mulled ale'. M/S of Norman enjoying his mulled pint.
M/S of a couple, Mr. and Mrs. Jim Harrison sitting by the fire. A waiter dressed in a dinner jacket, Sydney Robbins places a bottle of red wine on the table in front of them and picks up a conical pan. C/U of Sydney picking up sticks of cinnamon and cloves from dishes on a silver tray and placing them into the pan - a 150 year old copper, tin lined muller. C/U of Mr. and Mrs. Harrison smiling. C/U of Sydney pouring non-vintage red wine and sugar into the muller. Mr. and Mrs. Harrison watch as Sydney holds the muller over the fire. C/U of the wine bubbling in the muller. Sydney then pours it into to two wine glasses on the table and adds a pinch of ground ginger. Sydney hands Mrs. and Mr. Harrison the glasses. They click glasses politely before taking a sip.
FILM ID:73.39
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How to cook the loins from a hare after skinning (Part2/2).
How to cook the saddle loins from a hare after skinning it.
How to skin a hare ready for butchering is here
I was metal detecting on some pasture when a car hit a hare and it dropped dead at my feet. So what else could I do?....... So I picked it up and skinned it, then butchered it and cooked it.
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