Jugged hare

Jugged hare

Lepre in salmi

The Collection
Alastair Hendy


Quantity Ingredient
1 large hare, including the blood, about 3kg
55g plain flour
100g butter
1 onion, very finely chopped
100g pancetta, cut into small pieces
200g calves liver, cut into small strips
3 tablespoons brandy
55g bitter chocolate


Quantity Ingredient
1 bottle strong red wine, such as barolo
1 carrot, finely diced
1 onion, finely chopped
4 celery stalks, finely diced
1 garlic clove, smashed
a few thyme sprigs
a few marjoram sprigs
a few sage leaves
a few bay leaves
10 juniper berries
1 teaspoon black peppercorns, lightly crushed


  1. Mix together all the marinade ingredients. Cut the hare into large chunks, add to the marinade, then cover and leave in the fridge for 24 hours.
  2. Remove the chunks of hare from the marinade and pat dry, then dust them in some of the flour. Heat the butter in a large cast-iron pan and fry the pieces of meat, a few at a time, until browned all over. Remove from the pan and set aside. Reduce the heat, add the onion and pancetta to the pan and fry until the onion begins to colour. Return the meat to the pan together with the blood, calves liver and the marinade. Cover and cook gently for 2 hours, or until the meat is tender.
  3. Remove the pieces of hare and liver from the pan. Strain the sauce through a fine sieve and discard the solids. Mix together the brandy and just enough of any remaining flour to make a paste. Put the meat and the strained liquid back in the pan and bring to the boil. Whisk in the brandy paste a little at a time to thicken. Let it boil for a minute or two, then add the chocolate, allow it to dissolve and season with salt and pepper to taste.
  4. Serve the hare with polenta and the sauce with pappardelle. Hare cooked like this can be kept for a couple of days.

The Collection
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