Jugged Hare Recipe by Chef Stephen Englefield

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Jugged Hare Recipe by Chef Stephen Englefield

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Ingredients

Adjust Servings:
8 hare hind legs
2 litres red wine
4 juniper berries chopped
1 bay leaf
1 sprigs thyme
Salt
freshly ground black pepper
1 tablespoon Flour plus extra for dusting
Vegetable Oil for frying
1 Onion finely chopped
1 tablespoon tomato puree
3 litres beef stock
300 millilitres hare blood ask your butcher to reserve this for you when he butchers the hare
Features:
    • Serves 8
    • Medium

    Ingredients

    Directions

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    1. 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.
    2. 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.
    3. Drain the hare in a colander over a bowl and pat the pieces dry with some kitchen paper.
    4. Season the pieces of hare.
    5. 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.
    6. Meanwhile, in a heavy-based saucepan, gently cook the onion in the butter for 3-4 minutes until soft.
    7. 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.
    8. 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).
    9. Remove a piece of meat to check if it’s tender; if not, continue cooking for another 30 minutes or so.
    10. Once the meat is tender, remove all the pieces of meat from the sauce and set aside.
    11. 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.

    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.

    Recipe Reviews

    Average Rating:
    (4.833333333333333)
    Total Reviews: 6
    Theodora

    Wow, I made this dish together with my big sister because at first I thought that I wouldn't make it on my own. Turnes out it is not so difficult, but we did have a great time preparing it together. The taste of the meat was amazing, and i loved the juniper berries. Brilliant!

    Angela

    Wow wow wow! Hare is not something you prepare every day but this recipe sure makes you want to! I followed your instructions very closely and I have to say bravo! It turned out amazing, on the fist try too. I absolutely love how you've incorporated the thyme into this dish.

    taygyan

    The meat is soft and juicy thanks to wine and hare blood marinade. This dish is very delicious!

    gourmand

    This is the first time I prepare hare legs with blood. This recipe exceeded my expectations, it's very tasty!

    Petra

    This is the first recipe using hare I am really courious to try... juniper berries will add extra flavour for sure.

    viola

    Hare tastes so good if well prepared. Nice recipe!

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    SEA URCHINS IN ACIDULATED AND AROMATIC HOLLANDAISE SAUCE OVER YOGURT
    next
    LINE CAUGHT SEABASS, YEASTED CAULIFLOWER PURÉE, CHANTERELLE MUSHROOMS
    previous
    SEA URCHINS IN ACIDULATED AND AROMATIC HOLLANDAISE SAUCE OVER YOGURT
    next
    LINE CAUGHT SEABASS, YEASTED CAULIFLOWER PURÉE, CHANTERELLE MUSHROOMS

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