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Canadian Jugged Hare in Wine

1 x Hare - (4 to 5 lbs) or 2 rabbits - (2 to 3 lbs ea)
Port wine as needed
1 tsp Whole cloves
1 tsp Peppercorns
2 med Bay leaves
1 tsp Ground marjoram
1/2 cup Flour seasoned with 1/2 tsp Salt and 1/4 tsp Freshly-ground black pepper
1/4 lb Sweet butter (approximately)
1/2 cup Lean salt pork cubed
1 cup Small white onions peeled


Cut the hare or rabbits into serving pieces reserving blood and juices. Marinate meat in port wine barely to cover, with cloves, peppercorns, bay leaves, and marjoram, covered and refrigerated, for 2 to 3 days. Remove meat and bring marinade near to boiling point; strain. Roll dried meat in seasoned flour and brown in butter. Put into a greased casserole in layers with salt pork and onions. Pour on hot marinade; add boiling water to cover. Cover dish and bake at 325 degrees for 3 hours. About 30 minutes before dish is finished, thicken as desired.

This recipe yields 6 to 8 servings.


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