You might have heard of this classic English dish. The main ingredient is a hare that has been soaked in a marinade of red wine and juniper berries for a day or more. The marinated meat is browned and then made into a casserole that includes vegetables, seasonings, and stock for baking. Juices from this mixture are poured off after cooking and combined with cream, blood from the hare that was set aside at butchering, and the hare's liver, which has been pulverized. The strained sauce is served over the meat and vegetables. Because the dish was historically served in a crock or jug, the dish has been referred to as "jugged hare."
light-colored flesh. They are considered the most tender. When cooking aged or wild rabbit, use moist heat to cook it (such as stewing, braising, or marinating) to tenderize and whiten the meat. Wild hare, also called jackrabbit and snowshoe rabbit, generally needs marinating to tenderize it before cooking. This process also whitens the meat. Young animals (1 year or less) can usually be roasted, but older animals are best cooked with moist-heat methods, such as slow cooking in a casserole or stew.
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