Gastronomixs

Flemish hare

A Flemish stew with hare and offal.

Flemish hare

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Ingredients

1

 

hare, in pieces

 

 

heart and liver of the hare

 

 

hare blood

300

g

onions

25

g

sugar

50

ml

vinegar

150

g

pork belly

1

tbsp

lard

2

 

heads of garlic

2

tbsp

flour

 

 

salt and pepper

1

litre

beer

1

 

carrot

1

stalk

celery

1

 

thyme

1

 

bay leaf

Preparation method

  • Season the hare with salt and pepper. Chop the onion, carrot, and celery into medium-sized pieces and add to the hare.
  • Add a little thyme and the bay leaf and one head of garlic and add some freshly ground pepper.
  • Pour over the beer, cover with a plate, and allow to marinate overnight.
  • Remove the pieces of hare from the marinade and pat them dry.
  • Pass the marinade through a sieve.
  • Cut the pork belly into strips and the remaining onion into fine rings.
  • Heat the lard in a pan and fry the pork belly in the lard.
  • Scoop the pork belly from the pan and now fry the onions in the lard.
  • Scoop out the onions and now add the pieces of hare to the pan.
  • Fry the hare pieces on a high heat until brown.
  • Add the chopped head of garlic.
  • Sprinkle over the flour and stir well.
  • Pour the strained marinating liquid in the pan and add enough water to cover the meat.
  • Season to taste with salt, pepper, vinegar, and sugar.
  • Once the mixture has started to boil, add the strips of pork belly and onion and braise for at least one hour with the lid on the pan.
  • Scoop the hare and vegetables from the pan. Turn up the heat and reduce the sauce.
  • Add the hare blood, mix with a whisk, and boil for five minutes whilst stirring continuously.
  • Remove the pan from the heat, season to taste, and pass through a sieve. 

Serving suggestions

  • Serve with freshly cooked potatoes and components of cabbage, celeriac, and/or apple.

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