Jugged Hare Recipe by Chef Stephen Englefield
Cut the hare legs in half at the joint and then cut them once more through the middle of the thigh, so you end up with 3 pieces from each...
https://www.chefspencil.com
Recipes by Chef Stephen Englefield
With over a decade of experience in restaurants across London, Stephen Englefield is currently Head Chef at the acclaimed ETM group venue, The Jugged Hare in the City, located between Chiswell Street and Silk Street.
Having begun his culinary career as a Pastry Chef at Mayfair’s La Rascasse, Stephen quickly jumped up the ladder and was promoted to Head Chef within his first year of service. From there, Stephen cemented his experience running kitchens at Bradley’s in Swiss Cottage, Gallery restaurant in Hendon and two AA rosette The Chancery restaurant in central London over the past ten years.
