Haring along the road
We left home this morning to travel to a nearby town to do some messages for Mrs H.  Within a couple of hundred yards from home we met this fellow running along the road just in front of the car. Very quickly I grabbed the camera whilst Mrs H continued driving. I pointed and clicked not knowing exactly how the photo would turn out. 
Eventually Mr Hare made a sharp right turn and ducked under the bottom of some wrought iron entrance gates and up someones driveway. A good decision by him for a minute later we met a large tractor coming towards us.
Of all the Game that there is to be had I have never eaten hare and doubt that I ever will. 
The reason is that within my pagan tradition The Hare is seen as a shape shifter and might  be the incarnation of a dead friend. 
Some of you may very well be inclined to eat a hare so here is a recipe for Jugged Hare, so called so because the chefs of old would cook the skinned and jointed hare in a jug. Today a casserole will suffice.
Hare on plate
Ingredients:
 • 1 hare. 
 • 1 teaspoon of vinegar. 
 • Olive oil. 
 • Seasoned flour. 
 • Game stock. 
 • 1 onion, studded with cloves. 
 • Bunch of thyme, marjoram & parsley. 
 • 1 bay leaf. 
 • Pinch of nutmeg. 
 • Pinch of mace. 
 • 2 tblsp redcurrant jelly. 
 • 150ml (5floz) port or claret. 
 • Salt & pepper. 
Method: 
 • Preheat the oven to 180°C/350°F/gas mark 4. 
 • Joint the hare, saving the blood & liver. 
 • Mix the blood with the vinegar to prevent it congealing. 
 • Heat some oil in a pan, dust the hare pieces with seasoned flour and brown them in the oil. 
 • Transfer to an ovenproof dish and pour over the stock to cover. 
 • Add the onion, herbs and spices. 
 • Cover tightly and place in the oven for about 3 hours. 
 • Strain the liquid into a pan and return it to the boil. 
 • Add the redcurrant jelly. 
 • Pour a little liquid into the blood and stir until smooth. 
 • Add the blood to the gravy and cook to thicken, but do not boil. 
 • Add the wine and season to taste. 
 • Arrange the meat on a dish and pour over the sauce.





















