Jugged hare or rabbit
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.
- 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.