NZ Woman's Weekly

Retro recipe: Jugged hare or rabbit

A lovely soul dropped off an old NZ Truth Cookery Book at my shop last week, because she thought I would like it. I had no idea the NZ Truth newspaper put out cookbooks. I thought they were more about scandal in the old days. As I put it in my car, the page fell open at this recipe. Before I knew it, I was down at my butcher buying a rabbit and we had this delicious dish for dinner.

I recommend you give this a go, and if you can’t find rabbit or hare, substitute for chicken. The flavours of cloves, allspice and lemon in the sauce are wonderful.

  • 1 rabbit
  • 4 tbsp flour, divided
  • 2 tbsp butter, divided
  • 250g bacon
  • 2 cups beef stock
  • 2 onions
  • Sweet herbs (rosemary and thyme, plus a bay leaf)
  • 6 cloves
  • 3 whole allspice
  • ½ tsp pepper
  • Lemon peel
  • 1 tbsp Worcestershire sauce
  • Small wine glass of port
  • Salt, to taste

1 Wash the rabbit and cut into neat joints. Coat them in 2 tbsp of flour and fry in 1 tbsp of butter until lightly browned.

2 Fry the bacon and cut into pieces.

3 Put the rabbit in a saucepan and cover with beef stock.

4 Add the rest of the ingredients and simmer for 2-3 hours until the meat is tender.

5 When cooked, remove the rabbit and keep it warm.

6 Strain off the cooking liquid, return to the heat and thicken with 2 tbsp flour rubbed into 1 tbsp butter. Add the port and boil for a few minutes. Season to taste.

7 Pour over  the rabbit and serve with mashed potatoes.

Issue 1541

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