Jugged hare with dumplings

    Jugged hare with dumplings

    9saves
    3hr25min


    2 people made this

    About this recipe: Rabbit and hare are both low-fat, high-protein meats. Both are rich in iron, B vitamins and phosphorus. Rabbit meat is pale and mild, whereas hare is dark and strong, and needs to be cooked for longer, in plenty of liquid.

    Ingredients
    Serves: 6 

    • 1 tablespoon sunflower oil
    • 1 hare, jointed, or 6 hare joints, about 1kg (2lb 4oz) in total
    • 4 slices of streaky bacon, chopped
    • 2 onions, chopped
    • 2 carrots, diced
    • 2 celery sticks, diced
    • 2 cloves garlic, crushed
    • Finely grated zest and juice of 1 orange
    • Finely grated zest of ½ unwaxed lemon
    • 1 sprig each of thyme and marjoram
    • 3 cloves
    • ½ teaspoon freshly grated nutmeg
    • Salt and black pepper
    • 350ml (12fl oz) red wine
    • For the dumplings
    • 400g (14oz) cold mashed potato
    • 60g (2¼ oz) plain flour
    • 35g (1¼ oz) semolina
    • 4 tablespoons chopped parsley
    • 1 small egg, beaten
    • 2 teaspoons cornflour

    Method
    Prep:25min  ›  Cook:3hr  ›  Ready in:3hr25min 

    1. Heat the oven to 150°C (300°F, gas mark 2). Heat the oil in a large, flameproof casserole, add the hare and cook quickly to brown on all sides, working in batches if necessary. Remove from the pan. Add the bacon and cook for 2 minutes. Add the onions, carrots and celery and cook, stirring, for 3-4 minutes.
    2. Add the browned hare, garlic, citrus zest and juice, herbs, cloves, nutmeg, salt, pepper and 300ml (½ pint) of the wine. Bring to the boil and cover. Transfer to the oven and cook for 2-2½ hours.
    3. Meanwhile, mix the potato, flour, semolina, half the parsley, some salt and pepper and enough egg to make a firm dough. Shape into 18 small balls.
    4. In a bowl, mix the cornflour with the remaining wine. Remove the casserole from the oven and place over a moderate heat. Stir in the cornflour and cook, stirring, for 2-3 minutes, until thickened. Add salt and pepper to taste.
    5. Add the dumplings to the casserole, cover and simmer for a further 20 minutes. Sprinkle with the remaining chopped parsley and serve.

    Nutrients per serving

    Vitamins A, B1, B6

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    Reviews (1)

    0

    Very tender meat and dumplings came out a treat! The citrus peel was a bit too much for us I would omit it if I make this again. - 25 Mar 2011

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