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Jugged Hare

A hare cooked with port wine, bone stock, onions, and thin steak rolls, served in a jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Port wine and onion are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,148 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Jugged Hare

Ingredients

Directions

Prepare the hare

  1. Skin and empty the hare, wiping it inside and out with a damp cloth.

  2. Cut the hare into pieces the size of a small egg.

  3. Brown the hare pieces in a frying pan with a little dripping.

  4. Drain the hare pieces.

  5. Place the drained hare pieces in a wide-mouthed earthen jar.

  6. Pour a glass of port wine over the hare.

  7. Cover the jar closely.

  8. Let the hare soak for 20 minutes.

Make the steak rolls

  1. Cut the steak into very thin slices.

  2. Spread a little forcemeat on each steak slice.

  3. Roll each slice up.

  4. Secure the rolls with a small skewer.

  5. Fry the rolls in the fat until browned.

  6. Add the browned rolls to the jar with the hare.

Finish in the jar

  1. Pour some good bone stock into the frying pan.

  2. Scrape the bottom of the pan to gather flavor.

  3. Pour the stock over the hare.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Port wine + oniontop 19% of all pairs
    Smell alikemoderate
    Cooked together1,148 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hare
Forms the main body of the dish, becoming tender as it soaks and cooks.
Port wine
Adds depth and sweetness, and its acidity helps tenderize the meat as it soaks.
Forcemeat
Adds moisture and richness inside the steak rolls as it cooks.
Steak
Wraps the forcemeat and adds meaty flavor and body to the dish.
Bone stock
Supplies liquid and savory body to the jar, carrying flavor into the hare.

The step that matters

Fry the steak rolls until browned. Browning builds rich, savory flavor through the Maillard reaction. Rolls that are pale or undercooked will taste flat and may leave the thin steak tough or unsafe.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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