 A freshly killed hare is prepared for jugging by removing its entrails and then hanging it in a larder by its hind legs, which causes the blood to accumulate in the chest cavity.One method of preserving the blood after draining it from the hare (since the hare is usually hung for a week or more) is to mix it with red wine vinegar to prevent coagulation, and then to store it in a freezer.Many other British cookbooks from before the middle of the 20th century have recipes for jugged hare.