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📝 Description
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🥘 Ingredients
1 hare, 1-1/2 lb. of gravy beef, 1/2 lb. of butter, 1 onion, 1 lemon, 6 cloves; pepper, cayenne, and salt to taste; 1/2 pint of port wine.
👨🍳 Method
Skin, paunch, and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter. Have ready 1-1/2 pint of gravy, made from the above proportion of beef, and thickened with a little flour. Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, and a good seasoning of pepper, cayenne, and salt; cover the jar down tightly, put it up to the neck into a stewpan of boiling water, and let it stew until the hare is quite tender, taking care to keep the water boiling. When nearly done, pour in the wine, and add a few forcemeat balls, made by recipe No. 417: these must be fried or baked in the oven for a few minutes before they are put to the gravy. Serve with red-currant jelly. _Time_,--3-1/2 to 4 hours. If the hare is very old, allow 4-1/2 hours.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried jugged hare this week, and I must say, it was a delightful dive into history with a modern twist. I sourced a young hare from a local game dealer and followed the recipe, but I substituted the forcemeat balls with some homemade venison sausages for a touch of convenience. The surprise came when I added the port wine near the end of cooking—it transformed the dish into a rich, velvety stew that was far more complex than I expected. This recipe is perfect for the modern slow cooker enthusiast who appreciates a weekend project. The long, slow cooking process allows the flavors to meld beautifully, and the result is a hearty, comforting dish that's worth the wait. I served it with some mashed potatoes and a dollop of red-currant jelly, which cut through the richness perfectly. Next time, I'll try adding some juniper berries to the mix for an extra layer of flavor. It's a recipe that demands patience, but the payoff is a dish that's truly special and unique.
