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Old Man of the 80's
Joined: 22 Apr 2006
Posts: 305
Location: Wittering, UK
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 Posted: Sat Feb 16, 2008 12:12 am Post subject: Jugged Hare |
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Just made jugged hare for dinner.
Who else has made this? Did anyone not bother adding the blood? I'd hung ole Brighteyes for 11 days (a long time, but it worked really well) and collected the blood in a bag taped to his head.
When I added the blood, the sauce stank. From a nice rich chocolatey sauce, to a fetid stew in a couple of minutes. It still tasted good. (Bloody good in fact   )
Has anyone left the blood out, if so, did it make much difference? (For next time)
Cheers |
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kated
Joined: 01 Nov 2006
Posts: 1821
Location: norfolk
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| Posted: Sat Feb 16, 2008 5:41 pm Post subject: |
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| Yes, I've eaten it with and without. But I have never let it hang that long. Every hare I ever ate was roadkill, so with so much inner damage I only hung it about a week in one case and less (can't remember) usually because I only seem to get them in the summer and they go off quickly then. I think it's great either way, but seem to remember adding things like a slosh of port (left over from Christmas ) on quite a few occasions which I think absolutely makes it. |
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Old Man of the 80's
Joined: 22 Apr 2006
Posts: 305
Location: Wittering, UK
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| Posted: Mon Feb 18, 2008 12:50 pm Post subject: |
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| Port eh? That's the stuff that doesn't keep well. Once opened, consume immediately!! (In this house anyway) |
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