Jugged Hare
Ingredients (serves 2):
- 1 bottle (750 ml) red wine
- 1 1/2 cups beef stock
- 2 bay leaves
- 1 hare, skinned, gutted, washed and sectioned
- 3 1/2 tablespoons unsalted butter
- 1 yellow onion, peeled and diced
- 2 celery stalks, chopped
- 1 carrot, peeled and roughly diced
- 4 cloves garlic, peeled and crushed
- 1 teaspoon salt
- 6 black peppercorns
- 6 dried juniper berries
- 1 large sprig fresh thyme
- 2 teaspoons all-purpose flour
Process
In a large bowl, add the wine, beef stock and boy leaves. Stir, and add the hare. Marinate for at least 5 hours or overnight. Make sure the pieces of hare are fully submerged or turn them form time to time.
Remove the hare from the marinade, reserving the marinade.
In a Dutch over (with tight-fitting lid), add the butter and melt over medium-high heat. Add the hare, and brown all the sides. Note: You may have to do this in batches. Remove the hare and set aside.
Add the onions, celery and carrots to the pot, and sauté for 10 minutes, or until the onions are soft. Add the garlic and cook for a couple more minutes. Add most of the reserved marinade to the pot, reserving 5 tablespoons for later. Bring the mixture to a quick boil for 2 minutes.
Reduce the temperature to low and return the hare to the pot. While the hare is on a slow simmer, grind the black peppercorns and juniper berries in a pestle and mortar or a dry spice grinder. Add to the pot along with the salt, thyme and bay leaves from the marinade.
Preheat the oven to 300 Degrees Fahrenheit.
Place the lid tightly on the Dutch oven and cook in the over for 3 1/2 hours.
Remove the Dutch oven from the oven. Remove the bay leaves and add the flour to the 5 tablespoons of reserved marinade and stir. Remove the hare from the oven and stir in the flour mixture to thicken the sauce a little before serving with the hare.
Enjoy your jugged hare!
Wine Suggestion
Clos Du Val Hirondelle Vineyard Cabernet Sauvignon
Hirondell is one of Clos Du Val’s most prestigious vineyards located in the Stags Leap District of Napa Valley surrounding the winery. Clos Du Val’s Hirondelle Vineyard Cabernet Sauvignon is rich in flavors of raspberry jam, toast, espresso and fresh pastry. At 100% Cabernet, this wine shows nice tannin structure and a long-lasting finish, making it a delicious wine to enjoy with a special meal.
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