Jugged Hare

Ingredients

• 1 hare
• dripping (or fat)
• 1 glass of port
• thinly sliced steak
• forcemeat
• bone stock
• onions

Directions

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

2. Cut the hare into pieces the size of a small egg and brown them in a frying pan with a little dripping.

3. Drain the hare pieces and place them in a wide-mouthed earthen jar.

4. Pour a glass of port over the hare and let it soak for 20 minutes.

5. Spread forcemeat on each slice of steak, roll them up, and secure with a skewer.

6. Fry the rolls in the fat until browned, then add them to the jar with the hare.

7. Pour some bone stock into the frying pan, scrape the bottom to gather flavor, and pour the stock over the hare.