 Jugged hare, known as in France, is a whole hare, cut into pieces, marinated, and cooked with red wine and juniper berries in a tall jug that stands in a pan of water.It traditionally is served with the hare's blood (or the blood is added right at the very end of the cooking process) and port wine.Jugged hare is described in the influential 18th-century cookbook, "The Art of Cookery" by Hannah Glasse, with a recipe titled, "A Jugged Hare", that begins, "Cut it into little pieces, lard them here and there ..." The recipe goes on to describe cooking the pieces of hare in water in a jug set within a bath of boiling water to cook for three hours.