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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Cooking process
See full technique reference →Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In France a similar stew of a game animal is known as a civet.
Jugged Hare (England): Traditional preparation method using blood as thickener
Civet de Lièvre (France): Similar stew using wine and aromatics
Hasenpfeffer (Germany): Marinated rabbit jugged with sour cream
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