Jugged hare is a classic British dish that takes us back to rustic countryside kitchens and hearty family meals. This slow-cooked stew brings out the rich flavors of hare, simmered in a blend of red wine, juniper berries, and aromatic herbs. It’s a perfect dish for those who love traditional game recipes with deep, comforting tastes.
We love how jugged hare combines simple ingredients with a cooking method that transforms the meat into tender, flavorful perfection. Whether you’re a seasoned cook or trying game for the first time, this recipe offers a rewarding experience. Let’s dive into making this timeless dish that’s sure to impress at any dinner table.
Ingredients
To craft an authentic Jugged Hare that bursts with rich flavors and tender meat, we carefully select each ingredient. Below are the essential components divided for clarity and ease in preparation.
For the Hare
- 1 whole hare, jointed into serving pieces (approximately 3 to 4 pounds)
- Salt and freshly ground black pepper, to season
- 2 tablespoons of plain flour, for dusting the hare pieces
For the Marinade
- 1 bottle (750 ml) of full-bodied red wine (such as Cabernet Sauvignon or Bordeaux)
- 2 sprigs of fresh thyme
- 2 bay leaves
- 1 tablespoon of crushed juniper berries (adds that signature gamey aroma)
- 4 cloves of garlic, crushed
- 1 large onion, sliced
- 1 carrot, sliced
- 1 celery stick, sliced
- 2 tablespoons of red wine vinegar
For the Sauce
- 4 tablespoons of unsalted butter
- 1 tablespoon of vegetable or duck fat
- 200 grams of smoked bacon lardons (for depth and smokiness)
- 2 tablespoons of tomato purée (for richness and color)
- 1 cup of strong hare stock or beef stock (preferably homemade)
- Freshly chopped parsley, to garnish
Additional Ingredients
- 150 grams of button mushrooms, cleaned and halved
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of sugar (to balance acidity)
- Salt, to taste
| Ingredient Group | Key Ingredients |
|---|---|
| Hare | Hare, salt, black pepper, flour |
| Marinade | Red wine, thyme, bay leaves, juniper berries, garlic, onion, carrot, celery, red wine vinegar |
| Sauce | Butter, vegetable or duck fat, bacon lardons, tomato purée, hare or beef stock, parsley |
| Additional Items | Button mushrooms, black pepper, sugar, salt |
By meticulously assembling these ingredients, we ensure our Jugged Hare develops its classic deep flavor and tender texture. Let’s proceed with the preparation steps to bring all these components to life.
Tools and Equipment Needed
To prepare a perfect Jugged Hare recipe, having the right tools and equipment is essential. This ensures our slow-cooked stew develops that signature rich flavor and tender texture. Below is a detailed list of what we’ll need:
Essential Cookware
- Large Heavy-Based Casserole or Dutch Oven
This is vital for slow and even cooking of the hare and sauce. The heavy base prevents burning, while the tight-fitting lid locks in moisture.
- Sharp Boning Knife
We require a precise boning knife to joint the hare properly. It helps in removing the meat cleanly without damaging it.
- Large Mixing Bowl
To marinate the hare with herbs, wine, and spices for several hours, we’ll need a spacious bowl to hold all the ingredients comfortably.
- Wooden Spoon or Heat-Resistant Spatula
Ideal for stirring the stew gently without scratching the casserole surface.
Additional Tools
- Measuring Cups and Spoons
Accuracy is critical when measuring wine, stock, and spices to balance flavors perfectly.
- Colander or Sieve
Useful for rinsing vegetables and straining the sauce at the end to achieve a smooth finish.
- Ladle
For serving the jugged hare stew elegantly and controlling portion sizes.
- Kitchen Twine (optional)
To tie herbs into a bouquet garni which infuses the stew without loose bits.
Equipment Summary Table
| Tool/Equipment | Purpose |
|---|---|
| Large Heavy-Based Casserole | Slow, even cooking; moisture retention |
| Sharp Boning Knife | Precise jointing and trimming |
| Large Mixing Bowl | Marinating the hare with seasonings |
| Wooden Spoon/Spatula | Gentle stirring without damaging cookware |
| Measuring Cups and Spoons | Accurate ingredient measurement |
| Colander or Sieve | Rinsing ingredients and straining sauce |
| Ladle | Serving stew with portion control |
| Kitchen Twine (optional) | Securing herbs in bouquet garni |
Tip: Investing in quality cookware like a well-made Dutch oven greatly enhances the tenderness and depth of flavor in our jugged hare recipe.
These tools set the foundation for a seamless cooking process and allow us to create an authentic and delicious Jugged Hare stew that honors its traditional roots.
Make-Ahead Instructions
To unlock the full depth of flavor in our Jugged Hare recipe we recommend preparing several components in advance. Planning ahead not only enhances the complex taste but also streamlines cooking on the day of serving.
Step 1: Marinade the Hare
- After jointing the hare, place the pieces in a large mixing bowl.
- Add red wine, juniper berries, herbs, and spices as specified.
- Cover tightly with plastic wrap and refrigerate for at least 12 hours or preferably 24 hours.
- This slow marination tenderizes the meat and infuses it with robust flavors.
Step 2: Prepare Vegetables and Bacon Lardons
- Dice onions, carrots, and celery and store in an airtight container in the fridge.
- Cut bacon into lardons and keep refrigerated in a separate container.
- This saves time during the actual cooking process while preserving freshness.
Step 3: Make Stock or Use Prepared Stock
- If making homemade stock from hare bones or other game, prepare this 1-2 days ahead.
- Cool thoroughly and keep refrigerated in a sealed container to use when stewing.
- Alternatively, high-quality store-bought stock can be kept on hand.
We can summarize these timelines for our make-ahead steps in the following table:
| Preparation Step | Recommended Time Frame | Storage Method | Purpose |
|---|---|---|---|
| Marinate hare | 12-24 hours | Covered in refrigerator | Tenderize meat, infuse flavor |
| Dice vegetables & bacon | Up to 24 hours | Airtight containers fridge | Save cooking time |
| Prepare or store stock | 1-2 days (if homemade) | Sealed container fridge | Ready to use rich liquid base |
“Marinating overnight is key to that rich traditional flavor signature of jugged hare.”
By completing these steps ahead of time we set ourselves up for a smooth cooking experience that delivers tender, flavorful results every time.
Prep Work
To create an authentic and tender Jugged Hare, thorough preparation is essential. Our prep work focuses on carefully handling the hare and optimizing the marinating process to enhance flavor and texture.
Preparing the Hare
We begin by jointing the whole hare into manageable pieces. Using a sharp boning knife, we separate the legs, shoulders, and saddle. This ensures even cooking and allows the rich flavors to penetrate deeply.
- Remove excess fat and silver skin carefully to prevent toughness.
- Pat the pieces dry with paper towels to prepare for marinating.
- Check for any remaining bones or sinews that could affect tenderness.
| Step | Detail | Tool Needed |
|---|---|---|
| Joint the hare | Separate legs, shoulders, and saddle | Sharp boning knife |
| Trim fat/silver skin | Remove to ensure tender meat | Kitchen shears/knife |
| Dry the pieces | Pat dry thoroughly | Paper towels |
Properly preparing the hare is crucial to achieving the signature rich texture that distinguishes jugged hare.
Marinating the Hare
Marinating is the heartbeat of our Jugged Hare recipe. It tenderizes the meat and infuses it with complex, rustic flavors.
- Place the jointed hare pieces in a large mixing bowl or deep dish.
- Pour in a marinade of red wine, juniper berries, herbs (thyme, bay leaf), diced vegetables (onion, carrot, celery), and a splash of vinegar.
- Cover the bowl tightly with plastic wrap or use a sealable container.
- Refrigerate for 12 to 24 hours. Longer marinating leads to deeper flavor and more tender meat.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Red wine | 750 ml (1 bottle) | Tenderizing, flavor base |
| Juniper berries | 10–12 berries | Aromatic depth |
| Fresh thyme sprigs | 3 sprigs | Herbal note |
| Bay leaves | 2 leaves | Earthy aroma |
| Diced onion, carrot, celery | 1 cup each | Adds sweetness and body |
| Vinegar (optional) | 2 tbsp | Balances richness |
“Marinating the hare is not just a step—it’s the foundation for creating the deep, traditional flavors that make jugged hare unforgettable.”
By meticulously preparing and marinating the hare, we set the stage for the slow cooking process that will deliver the dish’s signature tenderness and robust taste.
Cooking Instructions
Follow these step-by-step instructions to create a perfectly tender and flavorful jugged hare. Each stage builds rich depth, from browning to the final slow simmer.
Browning the Hare
- Remove the hare from the marinade, reserving the liquid for later use.
- Pat the hare pieces dry with paper towels. Drying prevents steaming and helps achieve a deep brown crust.
- Heat a large heavy-bottomed casserole or Dutch oven over medium-high heat.
- Add 2 tablespoons of butter and 2 tablespoons of oil to the dish.
- Once the butter foams, brown the hare pieces in batches. Cook each piece for 3-4 minutes per side until golden brown.
- Remove the browned hare and set aside on a plate.
Preparing the Sauce
- Lower the heat to medium.
- Add 4 ounces of bacon lardons to the same casserole. Sauté until crispy.
- Stir in diced onion, celery, and carrot (reserved from the marinade).
- Add 3 crushed juniper berries and a bouquet garni of thyme, bay leaf, and parsley.
- Cook the vegetables gently for 5-7 minutes until softened and fragrant.
- Pour in 1 cup of red wine and use a wooden spoon to scrape the flavorful browned bits from the bottom.
- Add the marinade liquid along with 2 cups of game or beef stock.
- Bring the sauce to a simmer, allowing it to reduce slightly and thicken.
Slow Cooking the Hare
- Return the browned hare pieces into the casserole.
- Ensure the meat is submerged in the sauce; add extra stock if needed.
- Cover the casserole with a tight-fitting lid.
- Place in a preheated oven at 275°F (135°C).
- Cook slowly for 3 to 4 hours, turning the hare occasionally to coat with sauce.
- The slow process breaks down connective tissues, ensuring the meat becomes tender and infused with rich flavor.
Final Simmer
- After slow cooking, remove the lid and gently stir the stew.
- Simmer uncovered over low heat for 15-20 minutes to thicken the sauce to a luscious consistency.
- Adjust seasoning with salt and freshly ground black pepper.
- Remove the bouquet garni and juniper berries.
- For an extra touch of richness, swirl in a knob of cold butter just before serving.
| Step | Temperature | Time | Key Ingredients |
|---|---|---|---|
| Browning Hare | Medium-high heat | 3-4 min per side | Butter, oil |
| Sautéing Veg & Bacon | Medium | 5-7 minutes | Bacon lardons, diced onion, celery, carrot |
| Oven Slow Cook | 275°F (135°C) | 3-4 hours | Hare, marinade, wine, stock, herbs |
| Final Simmer | Low heat | 15-20 minutes | Butter, salt, pepper |
By following these detailed steps, we ensure our jugged hare develops the signature tender meat and rich complex flavors that define this classic British stew.
Serving Suggestions
To truly elevate our jugged hare experience, pairing it with complementary sides and accompaniments is essential. Here are our top serving suggestions to highlight the rich, gamey flavors and velvet-smooth sauce of this classic British dish.
Traditional Side Dishes
- Creamy Mashed Potatoes — The classic choice. Use Yukon Gold potatoes whipped with butter and cream. Their smooth texture absorbs the sauce beautifully.
- Braised Red Cabbage — Offers a subtle sweet and tangy contrast that balances the richness of the hare.
- Butter-Roasted Root Vegetables — Carrots, parsnips, and turnips tossed in butter and herbs add natural sweetness and earthiness.
Fresh Green Vegetables
- Steamed Green Beans or Asparagus — Provide a crisp, vibrant contrast to the slow-cooked meat.
- Sautéed Spinach with Garlic — Adds a mild bitterness that complements the robust flavors of the stew.
Bread Pairings
- Crusty Artisan Bread — Perfect for mopping up the luscious sauce.
- Cheddar Biscuits or Warm Dinner Rolls — Offer a soft, buttery texture to accompany the hearty stew.
Wine Pairing Recommendations
Choosing the right wine enhances the meal. We recommend the following:
| Wine Type | Description | Why It Works |
|---|---|---|
| Robust Red Wine | Cabernet Sauvignon or Syrah | Matches the deep flavors of the hare and sauce |
| Medium-Bodied Red | Pinot Noir | Provides acidity and fruitiness to balance richness |
| Full-Bodied White | Oaked Chardonnay | Offers a creamy texture and complements the sauce |
“A good wine pairing can transform our jugged hare dinner into a memorable gourmet experience.”
Presentation Tips
- Serve Hot: Always serve the stew piping hot to enjoy the full aroma of the herbs and juniper berries.
- Plating: Place the hare pieces artfully on the plate, ladle generous amounts of sauce over, and garnish with fresh thyme sprigs.
- Accompaniments: Arrange selected sides neatly to create visual appeal and balanced flavors.
By following these serving suggestions, we ensure each bite of our jugged hare is a harmonious combination of textures and flavors that celebrate this timeless dish.
Storage and Leftover Tips
Proper storage of jugged hare ensures the dish maintains its rich flavors and tender texture for later enjoyment. Follow these guidelines to keep your stew fresh and delicious:
Cooling and Refrigeration
- Allow the jugged hare to cool to room temperature for about 30 minutes after cooking.
- Transfer the stew into an airtight container to prevent exposure to air which can dry out the meat and dull flavors.
- Refrigerate immediately and consume within 3 to 4 days for the best taste and safety.
Freezing for Longer Storage
- For extended storage, jugged hare freezes exceptionally well.
- Place the cooled stew in a freezer-safe container or heavy-duty freezer bag.
- Remove as much air as possible to avoid freezer burn.
- Label with the date and freeze for up to 3 months.
- When ready to eat, thaw slowly overnight in the refrigerator.
Reheating Instructions
- Reheat gently on the stovetop over low heat.
- Stir occasionally to ensure even heating and avoid sticking.
- Add a splash of stock or red wine if the sauce has thickened too much.
- Avoid overheating to preserve the tenderness of the hare and the rich sauce consistency.
| Storage Method | Container Type | Storage Duration | Notes |
|---|---|---|---|
| Refrigeration | Airtight container | 3 to 4 days | Cool before storing |
| Freezing | Freezer-safe container/bag | Up to 3 months | Thaw overnight before reheating |
Using Leftovers Creatively
Leftover jugged hare can be transformed into hearty dishes:
- Shepherd’s Pie: Use the jugged hare stew as the filling, topped with mashed potatoes and baked until golden.
- Pasty Filling: Spoon the stew into pastry and bake for a rich game pie.
- Pasta Sauce: Warm the stew and toss with tagliatelle or pappardelle for a rustic pasta dish.
Important Reminders
“Always ensure leftover hare is reheated thoroughly to at least 165°F (74°C) to guarantee food safety.”
By following these storage and reheating tips, we can enjoy the deep, robust flavors of our jugged hare dish long after the initial meal.
Conclusion
Jugged hare is more than just a meal—it’s a celebration of tradition and flavor that brings warmth to any table. With patience and attention to detail, we can transform simple ingredients into a dish that’s rich, tender, and deeply satisfying.
Whether it’s a special occasion or a cozy weekend dinner, this recipe invites us to slow down and enjoy the process as much as the result. Embracing the art of slow cooking opens up a world of taste that’s well worth the effort. Let’s gather around the table and savor every delicious bite together.
Frequently Asked Questions
What is jugged hare?
Jugged hare is a traditional British slow-cooked stew made with hare meat, red wine, juniper berries, herbs, and vegetables. It’s known for its rich, deep flavors and tender texture.
What ingredients are needed for jugged hare?
Key ingredients include a jointed hare, red wine, juniper berries, herbs, vegetables (like carrots and onions), butter, bacon lardons, and stock.
What equipment do I need to make jugged hare?
You’ll need a large heavy-based casserole or Dutch oven, a sharp boning knife, a large mixing bowl, measuring cups, a colander, and a ladle.
How long should I marinate the hare?
Marinate the hare for 12 to 24 hours in red wine, juniper berries, herbs, and vegetables to enhance tenderness and flavor.
How is jugged hare cooked?
First, brown the hare pieces, then cook the sauce with bacon and vegetables. Combine and slow cook in the oven at 275°F (135°C) for 3 to 4 hours until tender.
What are good side dishes for jugged hare?
Classic sides include creamy mashed potatoes, braised red cabbage, butter-roasted root vegetables, green beans, sautéed spinach, crusty bread, or cheddar biscuits.
Which wines pair well with jugged hare?
Robust reds like Cabernet Sauvignon, medium-bodied Pinot Noir, and full-bodied oaked Chardonnay are excellent wine choices to complement the stew.
How should I store leftover jugged hare?
Cool the stew to room temperature, then refrigerate in an airtight container for 3 to 4 days or freeze for up to 3 months.
Can I use leftover jugged hare for other meals?
Yes, leftovers work great in shepherd’s pie, pasty fillings, or as a pasta sauce. Always reheat thoroughly before eating.
Is jugged hare suitable for novice cooks?
Yes, with proper preparation and following step-by-step instructions, both beginners and experienced cooks can successfully make jugged hare.