Jugged Hare
- 1 rabbit
- Vinegar
- 1 pound lean pork
- 1/8 pound bacon, diced
- 1 small onion, minced
- 3 tablespoons flour
- 4 peppercorns
- 2 cloves
- 1 bay leaf
- 1 tablespoon sugar
- Salt
- 1 quart water
- 1/2 cup red wine (optional)
Clean the head, neck, breast, lungs, heart, liver and forelegs well; cut in medium-large pieces and let stand in vinegar for 1 day.
Fry the rabbit meat (about 1 pound) in butter until browned. Cut bacon into small cubes and fry it out (or use butter); add the onion, pork, which has been cut into medium-large pieces, and the soaked pieces of rabbit meat; fry until brown.
Brown flour in the drippings, add the spices, water and wine and continue cooking until all the meat is tender. Remove meat to serving platter and strain gravy over it. Serves 2 to 4.
Fry the rabbit meat (about 1 pound) in butter until browned. Cut bacon into small cubes and fry it out (or use butter); add the onion, pork, which has been cut into medium-large pieces, and the soaked pieces of rabbit meat; fry until brown.
Brown flour in the drippings, add the spices, water and wine and continue cooking until all the meat is tender. Remove meat to serving platter and strain gravy over it. Serves 2 to 4.
Submitted by May 28, 2009
15 min
30 min
45 min