We were honoured to be hosts to your great celebration and your comments about the staff & food are much appreciated.

From classic cuts and succulent steaks to squirrel croquettes and crispy crumbed pheasant, a focus on both traditional and lesser-known (but always seasonal), British ingredients served alongside independent boutique wines makes this handsome gastro pub a game-changing drinking and dining spot for the City. The Jugged Hare is back open. Own or manage this property? But did you know that hare season also starts in early August? The decor is traditional Victorian and has a “warm” pub feel, with a great atmosphere. Rachel went on a hare shoot in Scotland and made some very economical jugged hare with her bounty. Jugged hare, civet of hare, whatever you call it, this is a recipe George Washington would have known and probably ate.

A grouse is a desirable bird, and can be sold for huge amounts - particularly in August, the start of the season, when they’re young and tender. This recipe was created by James Lyon-Shaw, executive chef of the ETM group which includes the London gastro-pubs The Jugged Hare (near Barbican), The Gun in Docklands and The White Swan on Fetter Lane. The scotch egg was well balanced and flavoursome, and the egg was runny (a must! Invited to review the restaurant during game season, I leapt like a hare at the chance. The hill was teeming with white hare. Celebrating Game Season at the Jugged Hare. Hello,Thank you for taking the time to leave a very informative and kind review!We really appreciate your comments as well as that of Mr Steves. I have walked past countless times on my way to the theatre and exhibitions and always thought that it exuded a good atmosphere. Cover with clingfilm and refrigerate for at least 24 hours (or even 48 hours), Drain the hare in a colander over a bowl and pat the pieces dry with some kitchen paper, before seasoning the hare legs well and dusting in a little flour. While the hare is on a slow simmer on the hob, grind the black pepper and juniper berries in a pestle and mortar or a dry spice grinder.

Performance & security by Cloudflare, Please complete the security check to access. There is also outdoor seating in the back of the restaurant. Although they don’t classify as vermin - as rabbits do - hares can become a problem on a grouse moor, and need culling. So seeing as I’d “first caught my hare”, I thought that I had better jug it. It is located in a former lavish old bank building with vaults replaced by kegs of beer. But ‘first catch your hare’ is far more entertaining, so the saying stuck, and has since entered the arsenal of common British phrases - a gamier equivalent to counting your chickens before they’ve hatched. This is a 500-year-old recipe that takes a while to make, but it's worth it. ), though the exterior could have been crunchy for texture. Game dealers aren’t so interested in hare, as they have to invest far more time in their preparation than a game bird, which are often sold on in braces, unplucked and ungutted.

London’s leading game restaurant. https://www.greatbritishchefs.com/recipes/jugged-hare-recipe This method of cooking is called ‘jugging.’ The Oxford English Dictionary definition is interesting as it is more specific. a hare or rabbit)’. Many thanks, The Jugged Hare. Remove the hare from the oven and stir in the cornflour mixture to thicken the sauce a little and introduce a nice sheen, The White Swan - game and fine wine dinner review, Braised squirrel, horseradish mash, sprout tops and hazelnut jus, Join our Great British Chefs Cookbook Club. Jugged hare This is a simple, country version of the classic jugged hare.

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