Jugged Hare

Ingredients:

• 1 Hare or Large Rabbit
• Blood from the Hare or Rabbit
• 4 rashers Bacon
• 2 Onions
• 1 Lemon
• 15g (½ oz) Butter
• 1 tbsp Plain Flour
• 1 Bouquet Garni
• 6 Cloves
• 1 tsp Ground Allspice
• Seasoned Flour
• Port
• Salt and Black Pepper

Method:

1. Preheat the oven to 170°C: 325°F
2. Chop the bacon and onion, zest the lemon.
3. Lightly coat the joints of the hare with flour and place in a flame-proof casserole dish.
4. Add the herbs, bacon, onion, spices, lemon zest and seasoning.
5. Cover with water, bring slowly to the boil.
6. Cover and transfer to the oven for 2 - 2½ hours or until the hare is tender.
7. Remove the hare, onions and bacon with a slotted spoon and keep warm.
8. Discard the bouquet garni and the cloves.
9. In a small saucepan, melt the butter and stir in the flour.
10. Gradually add the cooking liquid and stirring continuously until thickened.
11. Stir in the blood and add port to taste, mix well and adjust the seasoning if necessary.
12. Pour the sauce over the hare and serve with redcurrant jelly.