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  • Jugged Hare Recipe by Chef Stephen Englefield

Jugged Hare Recipe by Chef Stephen Englefield

Posted on Dec 26th, 2015
by Stephen Englefield
Categories:
  • Main Course
  • Rabbit Recipes
  • Wild Game Recipes
Jugged Hare
Jugged Hare

Jugged Hare Recipe by Chef Stephen Englefield

4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 2 d
Cook Time 1 hr 40 mins
Total Time 2 d 1 hr 40 mins
Course Main Course
Cuisine British
Servings 8 servings

Ingredients
  

  • 8 hare hind legs
  • 2 liters red wine
  • 4 juniper berries chopped
  • 1 bay leaf
  • 1 sprigs thyme
  • salt
  • black pepper freshly ground
  • 1 tablespoon flour plus extra for dusting
  • vegetable oil for frying
  • 1 onion finely chopped
  • 1 tablespoon tomato puree
  • 3 liters beef stock
  • 300 milliliters hare blood

Instructions
 

  • 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 leg.
  • Put the pieces into a non-reactive bowl or dish, together with the red wine, juniper berries, bay leaf and thyme. Cover with clingfilm and refrigerate for 24-48 hours.
  • Drain the hare in a colander over a bowl and pat the pieces dry with some kitchen paper.
  • Season the pieces of hare.
  • Heat the vegetable oil in a heavy frying pan and fry the pieces, a few at a time, until well-coloured, then put to one side on a plate.
  • Meanwhile, in a heavy-based saucepan, gently cook the onion in the butter for 3-4 minutes until soft.
  • Add the tomato purée, then slowly add the red wine and herbs from the marinade, stirring well to avoid lumps forming. Bring to the boil and simmer over a medium heat until the liquid has reduced to half the volume.
  • Add the beef stock and hare, bring back to the boil, cover and simmer gently for 1 hour (or you can cook this in an oven that has been preheated to 160C/gas mark 3).
  • Remove a piece of meat to check if it’s tender; if not, continue cooking for another 30 minutes or so.
  • Once the meat is tender, remove all the pieces of meat from the sauce and set aside.
  • Add the blood and continue to simmer the sauce until it has thickened to a gravy-like consistency, then return the pieces of meat to warm through until it’s ready to serve. Adjust the seasoning if necessary.

Notes

Jugged Hare
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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.

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