Classic hare stew
A classic and much-loved game dish.
Serves 10.
Allergens & dietary requirements
- Celery
- Mustard
- Sulphite
- Gluten
- Cow's milk
- Lactose
Ingredients
- 3 kg legs of hare
- 2 bottles red wine
- 250 g carrot, cut in brunoise
- 250 g celeriac, cut in brunoise
- 150 g onion, roughly cut
- 5 sprigs thyme
- 15 leaves bay leaf
- 4 cloves
- 1 tbsp white peppercorns
- 20 juniper berries
- 3 star anise
- salt and pepper
- flour
- 1 l veal stock
- 150 g smoked bacon, cut in cubes
- 500 g mushrooms
- 250 g cocktail onions, pickled
- 100 g ginger cake
Preparation method
- Use the red wine, vegetables, herbs, and spices to make a marinade and marinate the legs of hare in this for 24 to 48 hours.
- Remove the legs from the marinade and pat dry thoroughly with kitchen towel.
- Season the meat with salt and pepper and dredge in the flour. Shake off the excess flour.
- Sear the meat in butter until a lovely shade of brown. Take the meat out of the pan.
- Drain the vegetables from the marinade and fry them gently in the cooking juices of the hare until soft.
- Add the marinade and let the legs of hare gently simmer in this for an hour.
- Add the veal stock and continue to cook the meat until it falls off the bone.
- Pluck the meat from the bones and strain the sauce.
- Reduce the sauce to the desired taste and thickness and thicken further with the cubed ginger cake.
- Return the plucked meat to the thickened sauce.
- Fry the bacon slightly crispy in a frying pan. Add the onions and mushrooms and fry until golden brown.
- Use this to garnish the hare stew.
Serving suggestions
- Serve the traditional way with braised red cabbage and mashed potatoes.
- You can also use the hare stew as a filling for a baozi (steamed roll).
