Classic jugged hare

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Named after this iconic game dish, The Jugged Hare pub in London is perfectly placed to offer the ultimate recipe for this meaty hare stew. Don't be put off by the use of hare blood, it adds depth and flavour to the finished dish.

First published in 2015

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.





Cut the hare legs in half at the joint and then cut them once more through the middle of the thigh, so you end up with three pieces from each leg
Put the pieces into a non-metal bowl or dish, together with the red wine, juniper berries, bay leaf and thyme. Cover with clingfilm and refrigerate for at least 24 hours (or even 48 hours)
Drain the hare in a colander over a bowl and pat the pieces dry with some kitchen paper, before seasoning the hare legs well and dusting in a little flour. Reserve the marinade for cooking
Heat the vegetable oil in a heavy frying pan and fry the pieces, a few at a time, until well-coloured, then put to one side on a plate
Meanwhile, in a heavy-based saucepan, gently cook the onion in the butter for 3 – 4 minutes until soft, then add the mushrooms and carrots and cook for a few more minutes more
Add the tablespoon of flour and tomato purée, then slowly add the red wine and herbs from the marinade, stirring well to avoid lumps forming. Bring to the boil and simmer over a medium heat until the liquid has reduced to half the volume
Add the beef stock and hare, bring back to the boil, cover and simmer gently for 1 hour (or you can cook this in an oven that has been preheated to 160°C/gas mark 3)
Remove a piece of meat to check if it's tender; if not, continue cooking for another 30 minutes or so
Once the meat is tender, remove all the pieces of meat from the sauce and set aside
Add the blood and continue to simmer the sauce until it has thickened to a gravy-like consistency, then return the pieces of meat to warm through until it's ready to serve. Adjust the seasoning if necessary
First published in 2015

The Jugged Hare is London’s leading game restaurant.

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