Jugged Hare


Ingredients:
  • One hare cut into serving size pieces
Ingredients (Marinade Mixture):
  • One large onion, sliced
  • Two carrots, sliced
  • Two cloves garlic, crushed
  • One tbsp Tasmanian Gourmet Sauce's Pepperberry Mustard
  • Four sprigs parsley, chopped
  • One sprig thyme, chopped
  • Salt and freshly ground black pepper
  • Four tbsp olive oil
Ingredients (Stock):
  • Two tbsp plain flour
  • Four tbsp olive oil
  • Salt and pepper
  • 300mL beef stock
  • 600mL red wine
Method:
  • Skin and clean hare and marinate in the marinade mixture for two days, turning hare pieces several times
  • Dry hare pieces, season well with pepper and salt and sprinkle with flour
  • Sautee pieces in olive oil until golden
  • Add marinade mixture, stock and enough red wine to cover the meat
  • Bring to the boil and simmer slowly for about two hours by which time the meat should be almost cooked
  • Remove meat and put on a plate to keep warm
  • Strain sauce into clean casserole, add hare pieces and 10 glazed onions and 10 button mushrooms and cook until hare is completely tender
  • Serve with chopped parsley and Tasmanian Gourmet Sauce's Cumberland Sauce