📝 About This Recipe
A quintessential British country classic, Jugged Hare is a rich, slow-braised masterpiece that celebrates the deep, gamey flavors of wild hare. Historically cooked in a tall stoneware jar (or 'jug') inside a water bath, this dish yields incredibly tender meat enveloped in a dark, velvety sauce thickened with traditional accents of Port and redcurrant jelly. It is the ultimate cold-weather comfort food, offering a sophisticated taste of the forest floor and the rustic elegance of the Victorian era.
🥗 Ingredients
The Game
- 1 whole Wild Hare (jointed into 8-10 pieces; back legs, shoulders, and saddle)
- 1/2 cup Plain Flour (seasoned with plenty of salt and black pepper)
- 50 grams Unsalted Butter (for browning the meat)
Aromatics and Base
- 150 grams Smoked Streaky Bacon (cut into thick lardons)
- 12 whole Shallots (peeled but left whole)
- 2 medium Carrots (peeled and cut into thick chunks)
- 2 pieces Celery Stalks (finely chopped)
- 3 pieces Garlic Cloves (crushed)
The Braising Liquid
- 500 ml Beef or Game Stock (high quality, low sodium)
- 200 ml Ruby Port (a good quality fortified wine)
- 2 tablespoons Redcurrant Jelly (for sweetness and shine)
- 1 Bouquet Garni (thyme, parsley stalks, and 2 bay leaves tied together)
- 3 pieces Whole Cloves (pushed into one of the shallots)
- 6 pieces Juniper Berries (lightly crushed to release oils)
👨🍳 Instructions
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1
Preheat your oven to 150°C (300°F). This slow and low temperature is crucial for breaking down the tough fibers of the wild game.
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2
Pat the hare pieces dry with paper towels. Toss them in the seasoned flour until evenly coated, shaking off any excess.
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3
In a large, heavy-based ovenproof casserole dish (or 'jug' if you have a traditional one), melt the butter over medium-high heat. Brown the hare pieces in batches until golden brown on all sides. Remove and set aside.
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4
In the same pan, add the bacon lardons and fry until the fat renders and the bacon begins to crisp.
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5
Add the whole shallots, carrots, and celery to the pan. Sauté for 5-7 minutes until the vegetables start to take on some color.
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6
Stir in the crushed garlic and juniper berries, cooking for just 1 minute until fragrant.
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7
Deglaze the pan with the Ruby Port, scraping the bottom with a wooden spoon to release all the flavorful brown bits (sucs).
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8
Return the browned hare pieces to the pot. Pour in the stock until the meat is almost submerged. Stir in the redcurrant jelly.
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9
Tuck the bouquet garni and the clove-studded shallot into the liquid. Bring the mixture to a gentle simmer on the stovetop.
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10
Cover the dish with a tight-fitting lid (or a double layer of foil followed by a lid) to prevent moisture from escaping. Place in the center of the oven.
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11
Braise for 2.5 to 3 hours. Check at the 2-hour mark; the meat should be tender and starting to fall away from the bone.
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12
Once cooked, carefully remove the hare pieces and vegetables to a warm serving platter. Discard the bouquet garni.
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13
If the sauce is too thin, place the pot back on the stovetop over high heat and boil for 5-10 minutes until it reduces to a glossy, coating consistency. Taste and adjust seasoning with salt and pepper.
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14
Pour the rich sauce back over the hare and serve immediately while piping hot.
💡 Chef's Tips
Always use wild hare rather than rabbit for this recipe; the flavor of hare is significantly deeper and more complex. Do not skip the browning process, as this creates the Maillard reaction necessary for a dark, savory sauce. If you can source hare blood from a specialty butcher, whisk it in at the very end of cooking (off the heat) for the most authentic, thickened finish. If the sauce is too acidic, add an extra teaspoon of redcurrant jelly to balance the tannins of the Port. Prepare this dish a day in advance if possible; like most stews, the flavors develop and improve significantly overnight.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes or buttery celeriac purée to soak up the rich gravy. A side of braised red cabbage with apple provides a perfect sweet-and-sour contrast to the gamey meat. Pair with a robust, full-bodied red wine such as a Northern Rhône Syrah or a mature Bordeaux. Traditionalists often serve this with 'Forcemeat Balls' (savory herb stuffing balls) baked until crispy. Garnish with a sprinkle of fresh parsley and a side of extra redcurrant jelly.