Jugged Hare Recipe by Chef Stephen Englefield

Name: Jugged Hare Recipe by Chef Stephen Englefield
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 d 2 h 10 min
Yield: 8 servings
Ingredients: 8 hare hind legs; 8 ½ cups red wine; 4 juniper berries; 1 bay leaf; 1 prig of thyme; salt; black pepper; 1 tablespoon flour; vegetable oil; 1 onion; 1 tablespoon tomato puree; 12 ¾ cups beef stock; 1 ⅓ cups hare blood

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4.9

150 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
2 d
Total Time
2 d 2 hrs 10 mins
Servings
8 servings
Course
Main Course
Cuisine
British

Jugged Hare Recipe by Chef Stephen Englefield

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

8 hare hind legs
8 ½ cups red wine 2 l
4 juniper berries chopped
1 bay leaf
1 prig of thyme
salt
black pepper freshly ground
1 tablespoon flour plus extra for dusting
vegetable oil for frying
1 onion finely chopped
1 tablespoon tomato puree
12 ¾ cups beef stock 3 l
1 ⅓ cups hare blood 300 ml

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Instructions

Cut the hare legs in half at the joint and then cut them once more through the middle of the thigh, so you end up with 3 pieces from each leg.
Put the pieces into a non-reactive bowl or dish, together with the red wine, juniper berries, bay leaf and thyme. Cover with clingfilm and refrigerate for 24-48 hours.
Drain the hare in a colander over a bowl and pat the pieces dry with some kitchen paper.
Season the pieces of hare.
Heat the vegetable oil in a heavy frying pan and fry the pieces, a few at a time, until well-coloured, then put to one side on a plate.
Meanwhile, in a heavy-based saucepan, gently cook the onion in the butter for 3-4 minutes until soft.
Add the tomato purée, then slowly add the red wine and herbs from the marinade, stirring well to avoid lumps forming. Bring to the boil and simmer over a medium heat until the liquid has reduced to half the volume.
Add the beef stock and hare, bring back to the boil, cover and simmer gently for 1 hour (or you can cook this in an oven that has been preheated to 160°C/gas mark 3/ 320° F).
Remove a piece of meat to check if it’s tender; if not, continue cooking for another 30 minutes or so.
Once the meat is tender, remove all the pieces of meat from the sauce and set aside.
Add the blood and continue to simmer the sauce until it has thickened to a gravy-like consistency, then return the pieces of meat to warm through until it’s ready to serve. Adjust the seasoning if necessary.