In our continuing quest against conservatism in the kitchen, I would like to offer an old classic, "Jugged Hare". Whilst it is by no means as radical as the offering of penis stew
, this dish also shows that there is a great distinction between traditionalism in food and conservatism in food. Enjoy.
Find yourself one freshly killed hare. A couple of rabbits will do in a pinch (but not Kyoto's). Skin it, gut it, bone it; save the blood and add vinegar to it (prevents clotting). Wash the head, heart and liver. Add these, and the bones, into a saucepan with about 1.5 l of cold salted water. Add the blood. Bring to the boil and then simmer. Add a large carrot for irony, some onions with cloves. Let simmer for three or so hours. When cooled add bouquet garni (thyme and parsley are recommended).
In the meantime cut the hare into small pieces, flour and season with salt and pepper. Sauté until all parts are evenly browned. Add a handful of mushrooms.
Pour the blood-stock (which should be quite
thick) over the hare pieces and add at least three cups of red wine or two cups of port. Cover and simmer for another hour.
Serve hot with red currant jelly, steamed vegetables and a politically liberal sprinkling of croutons.