Jugging

Jugging is a cooking method that involves the slow boiling or stewing of meat, typically game or fish, in a tightly covered container such as a jug or casserole dish. The process is often used to tenderize tough cuts of meat and to infuse them with the flavors of the other ingredients in the dish.

History

The term "jugging" originates from the traditional practice of cooking meat in a large earthenware jug. This method of cooking has been used for centuries, with references to jugging appearing in cookbooks dating back to the Middle Ages.

Process

The process of jugging involves several steps. First, the meat is often browned in a pan to develop flavor. It is then placed in the jug or casserole dish along with various other ingredients such as vegetables, herbs, and spices. Liquid, often in the form of stock or wine, is added to the jug until the meat is covered. The jug is then sealed and placed in a slow oven or over a low heat for several hours until the meat is tender.

Variations

There are many variations of jugging, depending on the type of meat used and the specific ingredients added to the jug. For example, Jugged Hare is a traditional British dish that involves jugging hare with red wine and juniper berries.

See also

• Braising
• Stewing
• Slow cooking
• Casserole

References

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• 
  Three ways with hare from Hannah Glasse's "The Art of Cookery" 1737
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  First catch your hare by John Doyle