Time to allow: 4 hours Portions : 5 to 6 Ingredients Amount Type of raw ingredient Modern Substitutes 1 hare   1 large onion   6 cloves   1/4 pt water or stock   1/4 pint red wine or port   1 oz plain flour   Method   1 wash the hare well and cut into two inch square pieces 2 fry the pieces for a few minutes to seal the meat 3 transfer to a stewpot just large enough to hold the hare 4 peel a large onion and  stud with 5 or 6 cloves then add to the pot 5 add the water and red wine 6 secure the stewpot so that steam cannot escape during cooking 7 boil water in a large saucepan 8 put a little hay in the bottom of the saucepan 9 put the stewpot into the boiling water and boil for 3 hours topping up the water as required 10 strain the gravy from the stewpot and mix with the flour and then boil 11 slice the hare , cover with the gravy and serve Recipe Comments   1 redcurrant sauce is often served with jugged hare 2