Jugged Hare with Peppered Tagliatelle

For a guaranteed way to delight game lovers, take time out to make Michel Lemoine`s contemporary twist on classic jugged hare
By Michel Lemoine
Jugged Hare with Peppered Tagliatelle
  • Rating:
  • Serves: 4
  • Cook Time: 4.333333333333333 hours 20 minutes
  • Prep Time: 40 minutes plus 24 hrs marinating time
  • Effort: easy


For the marinade

  • 1 carrot, diced
  • 1 small onion, diced
  • 1/2 celeriac, diced
  • 1 white of leek, sliced
  • 6 peppercorns
  • 2 cloves
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 750 ml red wine
  • 6-8 tbsp vegetable oil
  • 2 litres game stock, (or dark chicken stock)

For the garnish

  • 1 tbsp butter
  • 150 g streakylardons of bacon
  • 150 g pickling onions
  • 150 g small button mushrooms
  • 1 bay leaf
  • 175 ml red wine
  • 2 tbsp chopped parsley

For the peppered tagliatelle

  • 700 g tagliatelle
  • 30 g butter


1. Remove the legs, shoulders, liver and heart from the hare. Reserve the loin for another dish - it keeps well in the deep freezer. Set the liver and heart aside for the garnish. Cut the legs in 2 and place into a non-metallic dish with the shoulder.

2. Add the carrot, onion, celeriac, leek, peppercorns, cloves, thyme, bay leaf and garlic to the dish and pour over the red wine. Cover with cling film and leave in the fridge to marinate for 24 hours.

3. Preheat the oven to 170C/gas 3. Drain the hare and vegetables and reserve the marinade.

4. Heat the oil in a casserole dish and fry the hare for 2 minutes on each side.

5. Add the vegetables and cook for 3-4 minutes. Remove everything from the pan and set on one side.

6. Add the marinade to the pan and bring to the boil. Turn the heat down and simmer until the liquid has reduced by half, skimming it frequently, to remove any impurities.

7. Return the hare to the casserole and pour in the game stock. Cover and braise in the oven for 3-4 hours, until the hare is tender.

8. For the garnish, heat the butter and bay leaf together and add the bacon lardons, pickling onions and button mushrooms. Cook for about 5 minutes, until the onions start to colour.

9. Add the red wine and cook until reduced by half.

10. Pour in the cooking juices and simmer until reduced by half.

11. Place the hare liver and heart in a liquidiser and blend until smooth. Pass through a sieve and add to the sauce. Simmer until thickened. Stir in the parsley.

12. Bring a large saucepan of salted water to the boil and cook the pasta until al dente, according to the manufacturer's instructions.

13. Drain the pasta and stir in the butter. Season with a good grinding of freshly cracked black pepper.

14. Serve the pasta and hare with the onion and bacon garnish and accompany with the sauce.

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