Рецепт Jugged Hare With Forcemeat Balls
by Global Cookbook

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	Порций: 12

Ингредиенты

1 x young hare (about1.55 1.8 kg) jointed into eight complete with liver heart kidneys and reserved blood Seasoned flour
1 Tbsp. oil
1 Tbsp. butter
2 med sized onions minced
225 gm streaky bacon diced
1 lrg onion stuck with 10 cloves
1 Tbsp. flour

1 x dessert spoon brown sugar
1 1/4 lt stock (made with the ribcage of the hare simmered for 30 min with a carrot onion bayleaf and seasoning)
1 x salt and freshly milled black pepper
1 tsp mixed dry herbs
2 x bayleaves
225 ml red wine
1 Tbsp. redcurrant jelly

Preheat oven to gas mark 2 300 degrees F (150 degrees 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 Tbsp.) 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 which has a tight fitting lid.
Next fry the onions and streaky bacon in the same pan for 10 min and add in these to the joints.
Now into the centre plunge a large onion stuck with cloves then sprinkle about 1 Tbsp. of flour into the juices remaining in the frying pan add in 1 dessertspoon of brown sugar and mix these together over a moderate heat.
Then gradually add in 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 in the herbs and bayleaves.
Bring everything up to simmering point then place in the oven to cook for about 3 hrs.
Before serving mix the red wine with the redcurrant jelly and the reserved blood. Heat gently (but don't boil) then stir this into the casserole.
Serve garnished with forcemeat balls (Forcemeat balls) and lovely creamy mashed potato.
Serves 46