Canadian Jugged Hare In Wine

Recipe Ingredients

1		Hare - (4 to 5 lbs)
		Or 2 rabbits - (2 to 3 lbs ea)
		Port wine - as needed
1 teaspoon	5ml	Whole cloves
1 teaspoon	5ml	Peppercorns
2 teaspoons	10ml	Bay leaves (medium)
1 teaspoon	5ml	Ground marjoram
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 lb	113g / 4oz	Sweet butter - (approximately)
1/2 cup	31g / 1.1oz	Lean salt pork - cubed
1 cup	62g / 2.2oz	Small white onions - peeled

Recipe Instructions

Cut the hare or rabbits into serving pieces reserving blood and juices. Marinate meat in port wine barely to cover, with cloves, peppercorns, bay leaves, and marjoram, covered and refrigerated, for 2 to 3 days. Remove meat and bring marinade near to boiling point; strain. Roll dried meat in seasoned flour and brown in butter. Put into a greased casserole in layers with salt pork and onions. Pour on hot marinade; add boiling water to cover. Cover dish and bake at 325 degrees for 3 hours. About 30 minutes before dish is finished, thicken as desired.

This recipe yields 6 to 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.