Jugged hare

For a sublime slow cooked supper, Mike Robinson revives the old traditional autumn dish of jugged hare
By Mike Robinson
Jugged hare
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 45 minutes
  • Prep Time: 45 minutes plus marinating
  • Effort: medium



  • 1 hare, jointed
  • 3 tbsp seasoned flour
  • 1 tbsp duck fat
  • 1 bouquet garni
  • 125 g lardons of bacon
  • 2 onions, chopped
  • 6 cloves
  • 1 tsp ground allspice, ground
  • 1 lemon zest
  • 1 litres chicken stock, good quality
  • 1 pinches black pepper
  • 15 g butter
  • 1 tbsp plain flour
  • 75 ml blood from the hare
  • 2 tbsp red wine
  • 2 tbsp redcurrant jelly


  • 150 ml red wine
  • 3 cloves
  • 1 bay leaves
  • 1 tsp ground allspice


1. Place the hare pieces in a non-metallic bowl and pour over the marinade. Leave for several hours, or overnight if possible. 2. Remove the pieces from the marinade and pat dry with kitchen paper. 3. Lightly coat the joints with the seasoned flour. 4. Melt the duck fat in a frying pan and cook the hare pieces on all sides to seal. Transfer them to a casserole dish. 5. Set the oven to 170C/gas 3. Add the herbs, bacon, onion, spices, lemon zest and a little of the marinade. Season and then cover with the chicken stock, and bring to the boil. Transfer to the oven and cook for 2 ½ hours, until tender. 6. Remove the hare, onions and bacon with a slotted spoon and keep hot on a warmed serving dish. Discard the bouquet of herbs and the cloves. 7. In a small saucepan, melt the butter and stir in the flour. Gradually add the cooking liquid and mix well until thickened.8. Stir in the hare blood, the wine and the redcurrant jelly. Mix well and adjust the seasoning if necessary. 9. Pour the sauce over the hare and serve with extra redcurrant jelly if desired.

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