Jugged hare with dumplings

Jugged hare with dumplings


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.

Chrissie Lloyd

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

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)


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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