Jugged Hare

Ingredients

• 2 oz. butter
• 1 hare, cut into joints
• 1 onion, chopped
• 1 carrot, chopped
• 2 cloves
• 2 cups stock
• ⅓ cup port
• 1 tablespoon red currant jelly
• 1 sprig thyme
• 2 bay leaves
• Cayenne pepper, to taste
• Coarse sea salt, to taste
• Forcemeat Balls: 2 oz. bread crumbs
• 1 oz. chopped suet
• Pepper, to taste
• Salt, to taste
• Powdered herbs, to taste
• Grated lemon rind, to taste
• 1 teaspoon chopped parsley
• 1 egg

Directions

1. Remove the blood from the hare, wipe it, and cut it into neat joints.

2. Fry the hare joints in the butter until browned.

3. Add the onion, carrot, cloves, thyme, bay leaves, and stock; simmer for 1 to 2 hours until tender.

4. Mix a little stock with the flour and ⅓ cup port; add this mixture and the jelly to the hare, and simmer for another 30 minutes.

5. Dish the hare neatly.

6. Mix the blood with ⅙ cup port, pour it into the sauce, and stir until it thickens without boiling.

7. Strain the sauce over the hare and garnish with the forcemeat balls.

8. For the forcemeat balls, mix all ingredients together, form into small balls, and poach in boiling water.