jugged hare


A classic English preparation that begins with cut pieces of hare that are soaked in a red wine–juniper berry marinade for at least a day. The marinated meat is well browned, then combined in a casserole (traditionally a heatproof crock or jug) with vegetables, seasonings and stock, and baked. When the meat and vegetables are done, the juices are poured off and combined with cream and the reserved hare blood and pulverized liver. The strained sauce is served over the "jugged" hare and vegetables.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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