Gastronomixs

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.

Moroccan braised hare

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Ingredients

1

kg

leg of hare

200

ml

plain vinegar

2

 

cinnamon sticks

30

g

ras el hanout

8

 

cloves

3

 

onions, coarsely chopped

10

g

harissa paste

50

g

sugar

20

 

dried plums

20

 

dried apricots

300

g

shaved almonds

 

 

flour for dusting

 

 

butter

Preparation method

  • Marinade the legs of hare in the vinegar, ras el hanout, one chopped onion, and the lemon juice for 24 hours
  • Pat the legs dry and sprinkle over a little flour.
  • Melt the butter and fry the hare until a lovely shade of brown all over.
  • Add the remaining chopped onion and continue to fry briefly.
  • Add the marinade and the harissa, the cloves, and the cinnamon sticks and braise for two hours.
  • At the end of the two hours, add the sugar, plums, and apricots.
  • Roast the almonds in an oven at 160°C.
  • Pluck the meat from the bones and return to the sauce.
  • Sprinkle the roasted almonds over the meat.

Serving suggestions

  • Serve with couscous with nuts and Mediterranean dried fruit.

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