Frank's Recipes! Jugged Hare (Or Rabbit) with Forcemeat Balls

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Jugged Hare (Or Rabbit) with Forcemeat Balls

1 hare, jointed
seasoned flour
hare's blood, brain, liver (optional)
1/2 pound streaky bacon, cubed
1/2 pound chopped, or pickling onions
3 ounces lard
1/2 tablespoon thyme
1 heaped tablespoon chopped parsley
bay leaf
beef stock
glass of port
redcurrant jelly

We've been eating stewed hare for hundreds of years, but we've only been calling it 'jugged' hare (which sounds so traditional) for a couple of centuries. 'Jugged' means, precisely, cooked in a jug. You could use one of the brown stoneware 4 pint milk jugs, sold by Elizabeth David and other good cookery equipment shops, but an ordinary casserole does perfectly well.

Brown hare, which should first be rolled in seasoned flour, bacon and onion in lard. Pour off surplus fat, add herbs, cover with stock and bring to boil. Transfer to a jug, cover with foil, and stand in a large saucepan of hot water. Put into a slow oven, Mark 2, 3000F, until the meat parts easily from the bone. Mash brain and liver, pour on some of the hot liquid and cook in a little pan for five minutes, stirring. Add blood, off the heat, and stir the whole thing into the jug of hare. Keep it just under boiling point for five minutes. Stir in port and redcurrant jelly to taste.

Serve with forcemeat balls:

4 ounces fresh white breadcrumbs
2 ounces chopped suet or melted butter
about 1 tablespoon thyme
about 1 tablespoon parsley
grated rind half a lemon
1 beaten egg

Mix together, form into balls and fry in lard until golden brown.