A traditional British game dish in which a hare, jointed into pieces, is cooked slowly in a covered earthenware jug or casserole with red wine or ale, stock, root vegetables, herbs, and often a little chocolate or redcurrant jelly to enrich the sauce. The long, gentle braise, typically several hours, tenderises the lean, strongly flavoured meat and melds the ingredients into a dark, savoury stew. The hare’s blood was historically stirred into the sauce to thicken it, a practice now often replaced with flour or omitted. Served with mashed potato or game chips, jugged hare remains a classic of autumn game cookery.