Traditional jugged

Preparation: 1 hour 45 minutes Cooking time: 1 hour 20 minutes

Serves 4

Refrigeration: 24 hours

1 1-1.5 kg hare (gutted and boned, with blood separate), 40 ml wine vinegar, 1 carrot, 3 cloves garlic, 1 onion, 1 or 2 shallots, 1.5 litres red wine, 60 ml brandy, 2 cloves, 4 juniper berries, 6 g black peppercorns, 3 sprigs thyme, 3 bay leaves, 3 sprigs flat parsley, 120 g diced bacon, Olive oil, 10 g flour, Butter, Salt and pepper, Espelette pepper

Refrigerate the hare’s blood with a little wine vinegar, to be used to thicken the gravy after cooking.


Wash and peel the carrot. Peel and crush the garlic. Peel the onion and shallots and dice evenly for the marinade. Cut the meat into pieces and place in a dish. Add the red wine and brandy. Then add the carrot, onion, shallots, cloves, juniper berries, peppercorns, garlic, thyme, bay leaves, and parsley and refrigerate for 24 hours.

Remove the pieces of hare, strain the marinade in a muslin. Keep to one side, with the solid pieces separately.

Preheat the oven to 150C. Place the meat in an ovenproof dish with a little olive oil and brown over a brisk heat. Season with salt. Add the diced bacon and brown. Then add the herbs from the marinade and cook for a few minutes. Sprinkle with flour, turning the meat, vegetables and herbs several times to coat everything, then add the rest of the marinade. Bring to the boil, then place in the oven to cook for about 1 hour 20 minutes until the meat is soft and tender.

When cooked, remove the pieces of meat. Keep warm. Boil down the cooking juices for a few minutes. Take a small amount and mix it with the blood, and pour this back into the sauce. When the blood has been incorporated, take care to heat the sauce without boiling.

Pour the sauce through a muslin and thicken with butter (add a few pieces of butter and stir without mixing to melt the butter). Pour over the meat and season to taste with salt, pepper, and Espelette pepper. Serve immediately. 



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