Jugged Hare (Rabbit) England 1783
Recipe: #9722
May 30, 2013
"The wording of this recipe are exactly as I found it. This can be made in a dutchoven at camp or at home. If using a real jug it will impart a more historical flavor."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (570.1 g)
- Calories 508.1
- Total Fat - 10.2 g
- Saturated Fat - 2.9 g
- Cholesterol - 294.5 mg
- Sodium - 637.6 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 2.3 g
- Sugars - 2.6 g
- Protein - 87.4 g
- Calcium - 86.7 mg
- Iron - 12.8 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Flour the pieces of hare and brown them in the bottom of a dutch oven or deep fireproof jug, in the bacon drippings; remove the pieces when browned..
Step 2
Add the onions and brown them, and then add the bacon.
Step 3
Replace the hare and add the stock, cloves, mixed herbs and mace.
Step 4
Bring to a boil, then reduce the heat and simmer gently for 2 to 3 hours, or until tender.
Tips
No special items needed.