Jugged Hare is a traditional British dish that harkens back to old-world culinary traditions. This hearty stew features the rich and robust flavors of hare, slow-cooked with a medley of aromatic herbs, vegetables, and a touch of wine. Jugging, the method of slow-cooking in a tightly sealed container, allows the flavors to meld and the meat to become tender and succulent. Jugged Hare is a true homage to the art of rustic and comforting cuisine.

INGREDIENTS

• 1 hare, cleaned and jointed (you can also use rabbit as a substitute)
• 4 slices of bacon, chopped
• 2 onions, sliced
• 2 carrots, peeled and sliced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon juniper berries
• 1 cup red wine (such as red Bordeaux)
• 2 cups beef or game broth
• 2 tablespoons all-purpose flour
• Salt and black pepper, to taste
• 2 tablespoons butter or vegetable oil, for searing
• Chopped fresh parsley, for garnish

INSTRUCTIONS

1. Prepare the Hare:
   • If you’re using a whole hare, have it cleaned and jointed by your butcher or follow a guide on how to joint a hare.
   • Pat the hare pieces dry with paper towels and season them with salt and black pepper.
2. Sear the Hare:
   • In a large, heavy-bottomed pot or Dutch oven, heat the butter or vegetable oil over medium-high heat.
   • Brown the hare pieces on all sides until they develop a rich, golden-brown crust. Work in batches if necessary to avoid overcrowding the pot. Remove the seared hare and set it aside.
3. Build the Stew:
   • In the same pot, add the chopped bacon and cook until it starts to render its fat.
   • Add the sliced onions, carrots, and minced garlic. Sauté until the vegetables are softened and the onions become translucent.
4. Create the Base:
   • Sprinkle the flour over the vegetables and bacon, stirring to create a roux. Cook for a couple of minutes to eliminate the raw flour taste.
5. Slow Cooking:
   • Return the seared hare pieces to the pot. Add the bay leaves, dried thyme, dried rosemary, and juniper berries.
   • Pour in the red wine and beef or game broth. The liquid should cover the hare pieces. Bring the mixture to a simmer.
6. Jugging Process:
   • Cover the pot tightly with a lid or foil. If your pot doesn’t have a tight-fitting lid, wrap the top with foil and secure it.
   • Transfer the covered pot to a preheated oven set to 300°F (150°C). Let the hare stew slow-cook in the oven for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bones.
7. Final Touches:
   • Carefully remove the pot from the oven. Taste the stew and adjust the seasoning with salt and pepper if needed.
8. Serving:
   • Ladle the jugged hare stew into individual serving bowls. Garnish with chopped fresh parsley for a burst of color and freshness.
   • Serve the stew with crusty bread, mashed potatoes, or a root vegetable puree.

Enjoy the rich and savory flavors of Jugged Hare, a dish that pays homage to traditional British cuisine and showcases the magic of slow-cooked game meats. It’s a perfect choice for gatherings and occasions where hearty, rustic flavors take center stage.