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Scottish Jugged Hare
Scottish Jugged Hare is a traditional Scottish recipe for a classic frugal dish of left-over hare cooked with bacon, spices, stock, port and hare blood in a sealed jar that's served with forcemeat balls. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Jugged Hare.
prep time
40 minutes
cook time
120 minutes
Total Time:
180 minutes
Serves:
6–8
Rating: 
Tags : Spice RecipesHerb RecipesGame RecipesBread RecipesScottish Recipes
This is an economical version of the dish, originally intended for making the most of a hare by using up hare pieces left over after making hare soup or hare stew.
Ingredients:
hare pieces (saddle and hind legs are best, but originally any meaty pieces would have been used)
60g fatty bacon, chopped
2 bayleaves
2 whole cloves
3cm length of cinnamon stick
600ml stock or water
150ml port or claret
2 tbsp plain flour
60ml of the hare blood
1 tbsp butter
For the Forcemeat Balls:
1 liver of hare, rabbit or fowl
1 rasher of fatty bacon
100g breadcrumbs
1 egg
1/2 tsp parsley, finely chopped
squeeze of lemon juice
pinch of dried thyme
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
Method:
Begin with the hare. Melt the butter in a pan, add the bacon pieces and as soon as they begin sizzling add the hare pieces. Continue cooking until the meat is nicely browned then remove with a slotted spoon and transfer to a wide-mouthed earthenware jar or a casserole dish. Add the spices then pour over the stock to cover. If using a jar, cover the top with greaseproof paper, tie securely in place, cover entirely with a double layer of foil and steam for 150 minutes.
If using a casserole, place a lager o kitchen foil on the top then securely sit the lid in place. Set in an oven pre-heated to 160°C and cook for between 120 and 150 minutes, or until the meat is very tender.
When done, whisk together the flour and port wine (or claret in a bowl) until smooth. Work in the hare blood then beat this mixture into the stock. Heat gently until the stock has thickened.
In the meantime, prepare the forcemeat balls. Mince the liver very finely then chop the bacon finely and mix this in. Add the breadcrumbs, parsley, thyme and nutmeg. Season to taste and mix thoroughly to combine. Add the egg and a squeeze of lemon juice then mix well. Shape the mixture into small balls. Bring a shallow pan of lightly-salted water to a boil, add the forcemeat balls and poach for between 10 and 15 minutes, or until done through.
Turn the jugged hare into a serving bowl, garnish with the forcemeat balls and serve.
Find more classic Burns Night recipes here.
