Jugged Rabbits Recipe

Jugged Rabbits Recipe:


Jugged Rabbits is a traditional British dish that dates back many years. The term "jugged" refers to the method of cooking, which involves slow and steady simmering in a covered dish or jar. This cooking technique helps to tenderize the meat and infuse it with all the flavors of the other ingredients.

Fun Fact: Did you know that jugged meats were originally prepared using a jug or a tall, narrow pot? The pot was tightly sealed to retain all the flavors and juices, resulting in a delicious and succulent dish.


- 2 Rabbits (approximately 1lb each)
- 1/2 lb. Pickled Pork
- 1 Onion
- 1 fagot of Herbs
- 1 pint Gravy
- 1/2 oz. Flour
- 1 tablespoonful Red Currant Jelly

Total Cost: 1 shilling 41/2 pence

Time: 2 hours


1. Begin by washing the rabbits and jointing them into smaller pieces. This will help the meat cook evenly and ensure maximum tenderness.

2. Cut the pickled pork into slices. The saltiness of the pork will add a depth of flavor to the dish.

3. In a baking jar or ovenproof dish, layer some of the sliced pickled pork at the bottom.

4. Next, arrange some joints of rabbit on top of the pickled pork, forming another layer.

5. Continue layering the pork and rabbit until all the meat is used. This layering technique helps to distribute the flavors throughout the dish.

6. Slice the onion and add it to the dish, along with the fagot of herbs. The fagot typically includes a bundle of herbs like thyme, rosemary, and bay leaves, tied together with kitchen twine.

7. Sprinkle a few peppercorns over the ingredients.

8. Cover the baking jar tightly to seal in all the flavors and juices. It is essential to ensure a tight seal to retain the moisture and prevent the meat from drying out.

9. Place the covered dish in a moderate oven and cook for approximately two hours. The slow cooking process will allow the flavors to meld together and the meat to become tender and juicy.

10. Once the meat is cooked, carefully remove it from the dish and arrange it nicely on a hot serving dish.

11. Strain the gravy from the baking jar into a saucepan. This will separate any larger chunks or herbs, leaving behind a smooth and flavorful gravy.

12. Heat the gravy over medium heat and thicken it by adding the flour. Stir continuously until the gravy thickens to your desired consistency.

13. Add the red currant jelly to the thickened gravy. The jelly will provide a hint of sweetness and complement the savory flavors of the dish.

14. Taste the gravy and adjust the seasoning according to your preference. You can add more salt, pepper, or herbs if desired.

15. Finally, pour the delicious gravy over the arranged rabbits on the serving dish.

16. Serve the jugged rabbits hot and enjoy the tender, flavorful meat with the rich gravy.

Similar Recipe Dishes:

If you enjoy jugged rabbits, you might also like these similar recipe dishes:

1. Jugged Hare: This is a variation of jugged rabbits where hare meat is used instead. The dark, gamy meat of hare adds a unique flavor to the dish.

2. Slow-Cooked Beef Stew: This hearty stew is made by slow-cooking tender beef, vegetables, and herbs in a rich broth. The long cooking time ensures that the meat is succulent and the flavors are well-developed.

3. Braised Lamb Shanks: Lamb shanks are slow-cooked to perfection in a savory sauce, resulting in tender and flavorful meat that falls off the bone. The braising process creates a beautifully rich and aromatic dish.

4. Coq au Vin: This classic French dish features chicken cooked in red wine with mushrooms, onions, and bacon. The slow simmering process infuses the chicken with the flavors of the wine and creates a luscious sauce.

Remember, these slow-cooked dishes require patience, but the end result is well worth the wait. Enjoy the comfort and flavors of these traditional recipes!



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