Classic hare stew
A classic and much-loved game dish.
Serves 10.

Ingredients
3 |
kg |
legs of hare |
2 |
bottles |
red wine |
250 |
g |
carrots, finely diced (brunoise) |
250 |
g |
celeriac, finely diced (brunoise) |
150 |
g |
onion, coarsely chopped |
5 |
sprigs |
thyme |
15 |
bay leaves, fresh |
|
4 |
|
cloves |
1 |
tbsp |
white peppercorns |
20 |
|
juniper berries |
3 |
|
star anise |
|
|
salt and pepper |
|
|
flour |
1 |
litre |
veal stock |
150 |
g |
smoked bacon, cubed |
500 |
g |
button 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).