Jugged hare

Method

Dust the hare joints with seasoned flour and brown them in a heavy casserole with the bacon lardons over medium-high heat, then remove and set aside. In the same pot, soften the pearl onions and mushrooms, then return the hare to the pot and pour over the stock and red wine, add the bay leaf and thyme, and bring to a simmer. Cover and cook in a low oven at 160°C for two to two-and-a-half hours until the hare is very tender. Strain the cooking liquid into a saucepan, whisk the blood with a little of the hot liquid to temper it, then stir back into the pan with the tomato puree and a knob of butter worked with flour to thicken, simmering for a few minutes. Return the hare and vegetables to the pot, season to taste, and serve with creamed potatoes or thick crusty bread.