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Jugged Hare, Op Civet of Hare

A hare cooked in a jar with bacon, spices, shallots, tomato, and a sauce of lemon juice, flour, and red currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and shallot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,523 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Jugged Hare, Op Civet of Hare

Ingredients

Directions

Prepare the hare and bacon

  1. Cut bacon into small pieces.

  2. Cut hare into joints.

  3. Wash hare pieces.

  4. Wipe hare pieces.

  5. Fry bacon lightly.

  6. Remove bacon from pan.

  7. Lightly fry hare pieces in bacon fat.

Stew in the jar

  1. Layer hare, bacon, whole shallots, chopped tomato, flavouring spices, and a little salt in a large jar.

  2. Add stock to jar.

  3. Cover jar with strong paper.

  4. Place jar in saucepan with water up to jar's top.

  5. Cook for 2 to 3 hours until tender.

Make the pastry and sauce

  1. Make a border with puff pastry on a dish.

  2. Bake until ready.

  3. Remove hare from jar.

  4. Add flour, lemon juice, and red currant jelly to stock.

  5. Boil sauce.

  6. Pour sauce over hare.

  7. Serve hot.

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. Lemon + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Red currant + shallottop 9% of all pairs
    Smell alikestrong
    Cooked together49 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Lemon + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Red currant + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together309 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Hare
Provides the main meat, which becomes tender through long, slow cooking in liquid.
Bacon
Its fat is used to brown the hare and adds savoury flavour to the stew.
Flour
Thickens the stock into a sauce as it boils.
Red currant jelly
Adds sweetness and a glossy finish to the sauce.
Lemon juice
Adds acidity that brightens the rich, meaty sauce.
Shallots
Add a mild, sweet onion flavour that softens during the long cook.

The step that matters

Cook for 2 to 3 hours until tender. Hare is lean and firm, and it only becomes tender when cooked slowly in moist heat long enough for the connective tissue to break down. Stopping early leaves the meat tough.

Swap the tomato

How well each one fits the dish's main ingredients (red currant, lemon, shallot, flour):

  1. Arrowrootfits better
  2. Kalefits better
  3. Beetrootfits better
  4. Tomatothe original

Fit is the average pairing score against red currant, lemon, shallot, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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