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Hare Jugged in Beer

ingredients

serves 5 - 6
1 hare (with blood), cut into joints
flour
salt
pepper
2 oz (50 g) beef dripping (fat from roasted meat)
1 onion stuck with 5 cloves
1 pint (600 ml) beer
scant 1/2 (us) cup (100 ml) port wine or sherry

method

1. Mix flour with salt and pepper and use to coat the hare joints.

2. Melt the dripping in a frying pan and brown the joints on all sides.

3. Transfer them to a casserole, with any fat, and add the blood, onion and beer.

4. Cover and cook in a preheated cool oven 150°C (300°F), Gas Mark 2 for 4 to 5 hours or until the meat comes easily from the bones.

5. Just before serving, remove the onion and stir in the port or sherry.

6. Serve with redcurrant jelly.

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