Recipes

Jugged hare with forcemeat balls recipe And Books

Lovely Recipes Home Page
Tasty and delicious selection of over 4000 delicious recipes online.
 
  Super Recipe Contest


   

   

   

   

   

   

   

Recipe Books & DVDs

Recipe Books

Recipe DVDs
 

Kitchen Products

Recipe Contest







Jugged hare with forcemeat balls recipe and books

So you would like to know how to make Jugged hare with forcemeat balls recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


jugged hare with forcemeat balls

1 young hare (about1.55 1.8 kg) jointed into eight complete with liver heart kidneys and reserved blood
Seasoned flour
1 tablespoon oil
1 tablespoon butter
2 medium sized onions chopped
225g streaky bacon diced
1 large onion stuck with 10 cloves
1 tablespoon flour
1 dessert spoon brown sugar
1.25litres of stock (made with the ribcage of the hare simmered for 30 minutes with a carrot onion bayleaf and seasoning)
Salt and freshly milled black pepper
1 teaspoon mixed dried herbs
2 bayleaves
225ml red wine
1 tablespoon redcurrant jelly

Pre heat oven to gas mark 2 300 F (150 C).
Arrange with your butcher to hang a young hare for a week to10 days and to joint it into eight reserving the blood (there should be 12 tablespoons) and the liver heart and kidneys.
Start off by tossing the joints of hare in seasoned flour then heat the oil and butter in a large frying pan and brown the joints all over.
Transfer them to a large heavy casserole that has a tight fitting lid.
Next fry the onions and streaky bacon in the same pan for 10 minutes and add these to the joints.
Now into the centre plunge a large onion stuck with cloves then sprinkle about 1 tablespoon of flour into the juices remaining in the frying pan add 1 dessertspoon of brown sugar and mix these together over a moderate heat.
Then gradually add the stock to the pan stirring all the time.
When it starts to bubble and thicken pour it over the contents of the casserole.
Season generously with salt and pepper and add the herbs and bayleaves.
Bring everything up to simmering point then place in the oven to cook for about 3 hours.
Before serving mix the red wine with the redcurrant jelly and the reserved blood. Heat gently (but do not boil) then stir this into the casserole.
Serve garnished with forcemeat balls (Forcemeat balls) and lovely creamy mashed potato.

This Recipe Serves 46
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Jugged hare with forcemeat balls recepie. Check out these great recipe books and learn how to make Jugged hare with forcemeat balls!
View Recipe Books - Jugged Recipe







TopThank you for visiting Lovely Recipes and Books Web Site!
Website Design And Hosting - Abacus.ca