Australian hare stew with grapes and chestnuts
Certain parts of Australia are home to large numbers of hare which can cause damage to the vineyards. This dish is the result of the presence of the large number of hare and chestnut trees.
Creation by Thijs Punte, De Swarte Ruijter restaurant, Holten, the Netherlands.
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Ingredients
|
2 |
|
legs of hare |
|
2 |
|
carrots |
|
1 |
|
leek |
|
2 |
|
shallots |
|
8 |
cloves |
garlic |
|
6 |
|
Kipfler potatoes |
|
30 |
g |
flour |
|
50 |
ml |
olive oil |
|
3 |
sprigs |
rosemary |
|
3 |
sprigs |
thyme |
|
2 |
g |
nutmeg |
|
2 |
bay leaves |
|
|
1 |
litre |
fresh grape juice |
|
300 |
g |
chestnuts, cooked |
|
300 |
g |
grapes, halved |
Preparation method
- Clean all the vegetables and cut into equally sized pieces.
- Remove the largest membranes from the legs, season the legs with salt and pepper, and dust with the flour.
- Place a large casserole dish on the stove and fry the legs in a little olive oil until golden brown.
- Remove the legs from the pan and keep the juices that drain from the hare as it rests.
- Gently fry the chopped vegetables in the roasting juices and fat for about ten minutes until soft.
- Place the legs back in the casserole dish on top of the vegetables.
- Then place the herbs and potatoes on top.
- Pour over the grape juice and allow to simmer with the lid on.
- This will take approximately three hours but be sure to check regularly whether it is done.
- Add the chestnuts and the grapes at the end to warm up.
Serving suggestions
- As part of a warm buffet.
- As a main course served with rice.