The eponymous Jugged Hare was inspired by a recipe from the eighteenth century cook book, The Art of Cookery, by Hannah Glasse.
Marinated for an extended twenty-four hours in a mixture of red wine, spices and fresh herbs, the dish has been updated by us to celebrate the hare's strong gamey flavour and suit the modern palate. The slow braise that follows locks in and intensifies these flavours and makes the jugged hare our most popular dish throughout the game season. Serve with creamy mash and some steamed greens for a fantastically hearty dish.
Yorkshire Game, with their responsible sourcing ethics supply all of our hare and game.
This recipe was created by James Lyon-Shaw, executive chef of the ETM group which includes the London gastro-pubs The Jugged Hare (near Barbican), The Gun in Docklands and The White Swan on Fetter Lane.
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