Jugged hare or rabbit
Publication: NZ Woman's Weekly
I recommend you give this a go, and if you can’t find rabbit or hare, substitute for chicken. The flavours of cloves, allspice and lemon in the sauce are wonderful.
Ingredients
| 4 Tbsp | Flour, divided |
| 1 | Rabbit |
| 2 Tbsp | Butter, divided |
| 250 g | Bacon |
| 2 cups | Beef stock |
| 2 | Onions |
| 1 | Fresh herbs, sweet (rosemary and thyme, plus a bay leaf) |
| 6 | Cloves |
| ½ tsp | Pepper |
| 3 | Allspice, whole |
| 1 | Lemon, peel |
| 1 Tbsp | Worcestershire sauce |
| 1 | Port, small wine glass |
| 1 to taste | Salt |
Directions
- Wash the rabbit and cut into neat joints.
- Coat them in 2 tbsp of flour and fry in 1 tbsp of butter until lightly browned.
- Fry the bacon and cut into pieces.
- Put the rabbit in a saucepan and cover with beef stock.
- Add the rest of the ingredients and simmer for 2-3 hours until the meat is tender.
- When cooked, remove the rabbit and keep it warm.
- Strain off the cooking liquid, return to the heat and thicken with 2 tbsp flour rubbed into 1 tbsp butter.
- Add the port and boil for a few minutes. Season to taste.
- Pour over the rabbit and serve with mashed potatoes.
http://www.bite.co.nz/recipe/9619/Jugged-hare-or-rabbit/
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