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Jugged Hare

Recipe by: BBQGuide

Prep time:

Serves: 8-10

1 Hare Seasoned
Flour
1 Onion stuck with cloves
1 pint(600ml)beer
1 good wineglassful port or sherry
Beef dripping

Flour the hare portions and brown lighty in the dripping.Put into a large casserole with the drippings from the pan and also(preferably) the blood of the hare.Add the onion and the beer,cover and cook in a slow(270-280 Farenhiet,132-137 Centigrade)for 5 hours or until the meat leaves the bones easily.Just prior to serving take out the onion, and pour in the sherry or port. Serve with redcurrant jelly.


A rabbit can also be used but the average rabbit will only serve four persons,and will require a modification to the recipe:

1 Rabbit
1 Onion
1 Bay leaf
Seasoning
Pinch of freshly grated nutmeg
Dripping or bacon fat
1 teaspoon sugar
0.5pint(300ml)dry cider
Flour or cornflour

Soak the rabbit joints overnight in 1 pint(600ml) of water with two tablespoons of vinegar,plus the onion chopped,the bay leaf,nutmeg,and the seasoning.Drain the joints,keep the liquid,and dry the joints thoroughly.Fry until golden in the dripping or fat,then cover with the liquid and simmer very gently until tender(about 1 hour).Add the cider and sugar to the pan and continue cooking for 15-20 minutes. Thicken the gravy with the flour or cornflour

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