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Jugged Hare Recipe

by tgscmanager / Tuesday, 20 May 2014 / Published in Dinner Recipe
Jugged Hare Recipe
An adaption of the traditional Jugged Hare recipe
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Ingredients
  1. • One hare cut into serving size pieces
Ingredients (Marinade Mixture)
  1. • One large onion, sliced
  2. • 2 carrots, sliced
  3. • 2 cloves garlic, crushed
  4. • 1 tbs TGS Co Pepperberry Mustard
  5. • 4 sprigs parsley, chopped
  6. • 1 sprig thyme, chopped
  7. • Salt and freshly ground black pepper to taste
  8. • 4 tbs olive oil
Ingredients (Stock)
  1. • 2 tbs plain flour
  2. • 4 tbs olive oil
  3. • Salt and pepper
  4. • 300ml beef stock
  5. • 600ml red wine
  6. Ingredients – last step
  7. • 10 small whole onions, glazed
  8. • 10 small button mushrooms, raw.
Instructions
  1. • Skin and clean hare and marinate in the marinade mixture for two days, turning hare pieces several times
  2. • Remove and dry hare pieces, season well with pepper and salt and sprinkle with flour
  3. • Fry pieces in olive oil until golden, stirring frequently
  4. • Add marinade mixture and stock to the meat and enough red wine to cover
  5. • Bring to the boil and simmer slowly for about two hours until meat is almost cooked
  6. • Move meat mixture to a clean casserole, add glazed onions and button mushrooms and cook until hare is completely tender
Notes
  1. • Serve with chopped parsley and TGS Co Cumberland Sauce
Tasmanian Gourmet Sauce Company http://gourmetsauce.com.au/
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