Jugged hare

The Chinese are great believers in warming and cooling foods. Lychees are warming, melons cooling. One dish which is definitely warming (not that it's Chinese) is jugged hare. I made this for the first time last autumn and am starting to prepare for this year's appearance on the Sunday lunch table. Winchester farmers' market stocks the meat. The cooking of it is a week's process. First, drain off the blood and keep it in a bowl in the fridge. Secondly, dice the meat and marinate it in red wine with plenty of onions, carrots, juniper berries and a bit of garlic. Leave it for 3 days minimum, stirring occasionally. On the day, take the meat out and brown it, put it back in the marinade with some stock and cook it in a slow oven for 3 hours. Before serving, put the casserole on top of the oven, add the blood and heat it carefully. It is very important not to let it boil as it will curdle. I hadn't appreciated the meaning of blood-curdling until I made jugged hare.