We get you the best classic jugged hare soup recipe. It is a traditional English dish that is made with hare meat. The main ingredients include onion, carrot, celery, and garlic. This dish has been around for centuries and was popular during the Victorian era. It was also served at state dinners in Buckingham Palace during this period of time.
The recipe calls for hare meat or rabbit meat which can be substituted with chicken or beef if desired. It also requires a bay leaf and thyme sprigs along with some beef stock to make it more tender. You will need to brown the meat first before adding it into the pot with onion and other ingredients mentioned above until they turn brown as well.
Hare Soup
Hare is a low-fat wild game meat that is ideal for making a clean, non-greasy soup.
Ingredients
- 2 glassfull Portwine
- 1 Medium sizes hare
- 3 tbsp Butter
- 3 tbsp Flour
- 1 cup Wheat bread pieces
- Beef broth
- Some ham, spices and soup herbs
- cayenne pepper
Instructions
- When cleaning" the hare, catch the blood; crack the bones and out the meat, excepting the saddle, into pieces, cook tog-ether with several pounds of beef.
- Some ham, spices and soup herbs slowly for 3 hours; in the meantime fry the saddle in butter.
- Cut up into pieces and put into the tureen.
- Pass the soup through a strainer, thicken with browned flour and butter and then add the blood, being careful to stir vigorously, also 2 glassfuls of Portwine, some cayenne pepper and salt, cook thoroughly and serve.
- According to the English method, only the hare is used and the time devoted to cooking does not exceed 2 hours.
- For this soup cut up the whole hare and after setting aside the best pieces of the saddle, fry the rest of the meat with carrots, Sliced ham, soup herbs and seasoning in butter to a light brown.
- On this pour clear beef broth and cook as above, The saddle pieces are also fried, but they are then pounded very fine, mixed with some soaked bread or roll and 1/2 pint of port wine and cooked with the soup.
- Sometimes rice is cooked in the soup, but a rice puddings; served with the soup is preferable. A medium sized hare will make enough soup for 6-7 persons.