Title: Mrs. Beaton's Jugged Hare
Categories: Entree Game British
Yield: 7 Servings

1		Hare
		Flour
250	g	Unsalted butter
MARINADE
500	ml	Red wine
250	ml	Port
1		Lemon; zest & juice
		Parsley stalks
2		Bay leaves
16		Peppercorns
2		Cloves
DEMI GLACE
24		Veal bones
2		Carrots
1		Stick celery
1		Onion
1/4		Leek
		Thyme
		Bay leaf

Adapted from Mrs. Beaton's original recipe: it cost 7 shillings when Mrs Beaton was alive. First catch your hare. Skin, paunch (gut) and wash the hare. Marinate the hare in the red wine, port, lemon, herbs and spices for 48 hours.

To make the demi glace: brown the bones in the oven for 2 to 3 hours on 220'C. Roughly chop the vegetables and add to the bones. Place the bones and vegetables into a large pot with the herbs. Cover with cold water and bring to boil, then simmer for 4 hour. Strain and add marinade to this beef stock and reduce by two-thirds, until you have a strong demi glace. Strain and reserve the demi glace.

To cook the hare: remove saddle and reserve. Cut into pieces. Dredge with flour and fry in boiling butter. Put hare pieces into a large preserving jar and add demi glace. Cover and place into a pot of hot water with cloth on base of pot to stop the jar from cracking. Stew until tender, approximately 3 to 4 hours, taking care to keep the water boiling. Remove hare pieces and place on one half of the serving dish. Pour demi glace from the jar over the pieces. Sear the hare saddles, cut into 3 and place on the other half of the serving dish. Serve with mixed root vegetables: carrot, turnip, parsnip.

Source: Vogue Entertaining Guide June/July '94 From:

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