Jugged Hare
Hare marinated overnight in red wine, then braised with bacon, cloves and redcurrant until dark, rich and tender.
- Time3 hr 30 plus marinating
- LevelMedium
- Costabout £3.67 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 617kcal
- 46.8gcarbs
- 11.1gof which sugars
- 34.6gfat
- 10.3gsaturates
- 5.2gprotein
- 6.3gfibre
- 0.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
The day before, put the hare, wine, quartered onion, carrot, juniper, cloves, bay and thyme in a large bowl. Cover and chill for 12 to 24 hours.
- 2
Heat the oven to 150°C (130°C fan). Lift the hare out of the marinade onto a plate, pat dry and keep the marinade. Toss the hare in 1 tablespoon of the cornflour with a little pepper.
- 3
Heat the first 2 tablespoons of oil in a casserole and brown the hare in batches for about 4 minutes a side. Lift out. Add the bacon, sliced onion and celery and cook for 8 minutes.
8 min - 4
Strain the marinade through a sieve into the pan, keeping the wine and discarding the vegetables and spices. Add the water, redcurrant jelly and port, and bring to a simmer. Return the hare.
- 5
Cover tightly and cook in the oven for 2 hours 30 minutes, until the hare is tender.
150 min - 6
Boil the potatoes in salted water for 18 minutes and crush with the last 2 tablespoons of olive oil.
18 min - 7
Mix the remaining 2 tablespoons of cornflour with cold water, stir into the stew on the hob and simmer for 5 minutes until glossy. Season and serve with the potatoes and red cabbage.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
