Jugged Hare Recipe by Chef Stephen Englefield
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 50 mins
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Additional Time
2 d
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Total Time
2 d 2 hrs 10 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
British
Jugged Hare Recipe by Chef Stephen Englefield
Description
The recipe starts by cutting hare hind legs into smaller pieces, then marinating them in red wine infused with juniper berries, bay leaf, and thyme for 24 to 48 hours, allowing the meat to tenderize and absorb aromatic flavors. After marinating, the hare is seasoned and browned in oil to develop color.
The sauce is built by gently sweating onions in butter, adding tomato purée, and then incorporating the marinade liquid reduced by half. Beef stock is added along with the hare pieces to simmer gently for about an hour. The slow cooking tenderizes the hare and concentrates flavors into a rich, gamey stew.
At the finish, hare blood is stirred in to thicken the sauce, giving it a velvety texture and deep color. This dish is hearty and robust, suitable for a slow-cooked game stew, highlighting traditional technique and rich flavor layering.
Ingredients
- 8 hare hind leg
- 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
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.
Notes
User Reviews
Overall Rating
4.9
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