Jugged Hare

Description of Jugged Hare

This hare meat is ideal for jugged hare or game stew. Our hares are shot in the wild in South America. They forage on a wide variety of foods; from grass to herbs and fruits.

Box: Two portions, a total of 400 grams..

The most delicious flavour combinations with Jugged Hare

Create a traditional hare stew. Delicious served with potato-celeriac purée. Or try a Tuscan variant of hare stew and serve with ribbon pasta.

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100% Hare


Nutritional values

Per 100 Gram.

Energy kcal


Energy kJ




Saturated fat










NOTE:  game may contain hail fragments.

Preferably thaw one day in advance outside the packaging and in the refrigerator.

Heat the meat to 70°C at the core. Sear the meat in a hot pan and then allow to simmer for about 40 minutes.

Game stew with hare and mushrooms

4 Servings


  • 1 kilo hare meat
  • 100g butter
  • 100g bacon, diced
  • 2 tablespoons of tomato paste (canned)
  • flour
  • 3 decilitres red wine
  • 3 decilitres game stock
  • 1 onion, chopped
  • 1/2 large carrot, finely chopped
  • 3 cloves
  • 2 sprigs of thyme
  • rosemary
  • 2 bay leaves
  • 5 peppercorns, crushed
  • 200g forest mushrooms, sliced or roughly chopped
  • 2 slices gingerbread, crumbled
  • pepper
  • salt

Sprinkle salt and pepper on the hare meat. Heat the butter in a large pan and fry the meat until brown on all sides. Add the bacon and onion and fry briefly.

Then stir in the tomato purée and sprinkle the meat with a little flour. Add the wine and game stock and bring to the boil.

Stir in the carrot, cloves, bay leaf, thyme, rosemary and peppercorns and leave to simmer with the lid on the pan for about 90 minutes. Stir the mushrooms and gingerbread into the hare stew. Simmer for 15 more minutes.

Season the hare stew with a little salt and pepper.

Delicious served with potato-celeriac purée.