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Moroccan braised hare

The taste of hare is powerful enough to combine with the intense flavours of North African and Middle Eastern cuisine.

Creation by Liza Homan, Da Vinci restaurant, Maasbracht, the Netherlands.

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Allergens and dietary requirements

  • Nuts
  • Sulphite
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

1
kg
legs of hare
200
ml
plain vinegar
2
cinnamon sticks
30
g
ras el hanout
8
cloves
3
onions, roughly cut
10
g
harissa paste
50
g
sugar
20
plums, dry
20
dried apricots
300
g
shaved almonds
flour
butter

Scale recipe

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