📝 About This Recipe
A quintessential British game classic, Jugged Hare is a deep, dark, and soul-warming braise that dates back to at least the 18th century. The hare is slow-cooked in a tall ceramic vessel (the 'jug') with rich red wine, aromatic root vegetables, and warm spices, resulting in meat that is incredibly tender and a sauce of unparalleled complexity. This dish represents the pinnacle of nose-to-tail game cookery, offering a velvety texture and a bold, savory flavor profile that is truly unforgettable.
🥗 Ingredients
The Game
- 1 whole Wild Hare (approx. 1.5-2kg, jointed into 8 pieces; reserve the liver and blood if available)
- 1/2 cup Plain Flour (seasoned with plenty of salt and black pepper)
- 150 grams Smoked Streaky Bacon (cut into thick lardons)
The Braising Liquid & Aromatics
- 500 ml Beef Stock (high-quality, dark brown stock)
- 400 ml Full-bodied Red Wine (such as a Syrah or Cabernet Sauvignon)
- 100 ml Ruby Port (adds essential sweetness and depth)
- 2 medium Yellow Onions (peeled and halved)
- 4 Whole Cloves (pinned into the onion halves)
- 2 large Carrots (cut into thick rounds)
- 2 Celery Stalks (thickly sliced)
- 1 bundle Bouquet Garni (thyme, parsley stalks, and 2 bay leaves tied together)
The Finish
- 2 tablespoons Redcurrant Jelly (for gloss and tartness)
- 50 grams Unsalted Butter (chilled and cubed)
- 1/2 lemon Lemon Juice (to brighten the final sauce)
👨🍳 Instructions
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1
Preheat your oven to 150°C (300°F). Ensure your hare pieces are patted dry with paper towels to ensure a good sear.
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2
Dredge the hare pieces in the seasoned flour, shaking off any excess. This flour will eventually help thicken the sauce as it braises.
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3
In a large, heavy-based skillet or Dutch oven, fry the bacon lardons over medium heat until the fat has rendered and they are golden brown. Remove with a slotted spoon and set aside.
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4
In the same pan, sear the hare pieces in batches. Do not crowd the pan; you want a deep, mahogany-brown crust on all sides. Transfer the browned meat to a tall ceramic 'jug' or a deep casserole dish.
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5
Add the carrots and celery to the skillet and sauté for 5 minutes until slightly softened. Add these to the jug with the hare and bacon.
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6
Deglaze the skillet with the red wine and port, scraping up all the caramelized bits (fond) from the bottom. Let it simmer for 2 minutes to cook off the raw alcohol.
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7
Pour the wine mixture and the beef stock into the jug over the meat and vegetables. The liquid should almost cover the meat.
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8
Nestle the clove-studded onions and the bouquet garni into the liquid. Cover the jug tightly with a double layer of foil and then a heavy lid to prevent steam from escaping.
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9
Place in the center of the oven and cook for 3 hours. Check at the 2.5-hour mark; the meat should be effortlessly falling away from the bone.
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10
Once tender, carefully remove the hare pieces and vegetables to a warm serving platter and cover with foil. Discard the onions and bouquet garni.
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11
Strain the cooking liquid through a fine-mesh sieve into a clean saucepan. Simmer over medium-high heat to reduce by about one-third until it coats the back of a spoon.
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12
Whisk in the redcurrant jelly and lemon juice. If you have the reserved blood, whisk it in now over very low heat (do not boil) to thicken to a velvet consistency. Otherwise, whisk in the chilled butter cubes one by one for a glossy finish.
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13
Pour the finished sauce back over the hare and serve immediately while piping hot.
💡 Chef's Tips
If you cannot find wild hare, rabbit is a suitable substitute, though the cooking time will be reduced to about 1.5 to 2 hours. Avoid boiling the sauce once the blood or butter has been added, as this can cause the sauce to split or become grainy. For the most authentic flavor, allow the hare to marinate in the wine and aromatics overnight in the fridge before cooking. Always use a tall, narrow vessel if possible; this 'jugging' method ensures the meat stays submerged and moist throughout the long cook. If the sauce is too thin after reducing, a small knob of beurre manié (equal parts butter and flour) can be whisked in.
🍽️ Serving Suggestions
Serve with creamy mashed potatoes or buttery celeriac purée to soak up the rich gravy. Traditional accompaniments include braised red cabbage with apple and buttery boiled kale. A side of forcibly-buttered thick-cut toast is perfect for cleaning the plate. Pair with a robust, earthy red wine like a Châteauneuf-du-Pape or a mature Bordeaux. Finish the meal with a sharp fruit compote to balance the richness of the game.