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Jugged Hare - Veronica Heath
Serve with the sauce poured over it and garnish with lemon slices and some redcurrant jelly.
Serves: 4. Preparation: 1440 minsCooking: 240 minsIngredients
1 medium-sized hare, jointed
4 oz / 110g rindless bacon
4 oz / 110g chopped smoked ham
6 shallots, finely chopped
2 small onions, coarseky chopped
1/4 pint / 150 ml dry red wine
1/4 pint / 150 ml good stock
juice of one seville orange - or the juice of 1/2 lemon and 1/2 a sweet orange
1/2 tsp ground mace
1/4 tsp grated nutmeg
1/4 tsp grated leomon peel
4 tbsp plain flour and butter for thickening
1/2 pint hare's blood (optional)
Description
Put the bacon, hame, shallots and onions well mixed together into a basin and add the wine, stock and oraneg juice, the herbs spices and the lemon peel.
Season the jointed hare with salt and pepper and put into the mixture. Cover the basin with a foil lid.
Put the basin in a pan with enough water to reach 3/4 of the way up the sides and bring this to the boil. Simmer on a low heat for fouur hours, adding more water as necessary to maintain the level.
Remove the pieces of hare and keep them warm on a serving dish. Allow the stock to cool and then lift the fat from the top.
Thicken the sauce with butter and a little flour or use the hare's blood if you wish. (To do this you mix it with a teaspoon of flour to prevent it curdling and stir the blood into the juices. Heat gently - too fast and the blood will curdle)
Serve with the sauce poured over it and garnish with lemon slices and some redcurrant jelly.
Serves: 4. Preparation: 1440 minsCooking: 240 minsIngredients
1 medium-sized hare, jointed
4 oz / 110g rindless bacon
4 oz / 110g chopped smoked ham
6 shallots, finely chopped
2 small onions, coarseky chopped
1/4 pint / 150 ml dry red wine
1/4 pint / 150 ml good stock
juice of one seville orange - or the juice of 1/2 lemon and 1/2 a sweet orange
1/2 tsp ground mace
1/4 tsp grated nutmeg
1/4 tsp grated leomon peel
4 tbsp plain flour and butter for thickening
1/2 pint hare's blood (optional)
Description
Put the bacon, hame, shallots and onions well mixed together into a basin and add the wine, stock and oraneg juice, the herbs spices and the lemon peel.
Season the jointed hare with salt and pepper and put into the mixture. Cover the basin with a foil lid.
Put the basin in a pan with enough water to reach 3/4 of the way up the sides and bring this to the boil. Simmer on a low heat for fouur hours, adding more water as necessary to maintain the level.
Remove the pieces of hare and keep them warm on a serving dish. Allow the stock to cool and then lift the fat from the top.
Thicken the sauce with butter and a little flour or use the hare's blood if you wish. (To do this you mix it with a teaspoon of flour to prevent it curdling and stir the blood into the juices. Heat gently - too fast and the blood will curdle)
