Gastronomixs

North African hare stew in a tajine

Creation by Frank van der Wende, Carlton Ambassador/ Restaurant Henricus, The Hague, the Netherlands.

North African hare stew in a tajine

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Ingredients

4

 

legs of hare

1

 

onion

2

cloves

garlic

2

stalks

celery

50

g

butter

100

g

smoked bacon

250

ml

red wine

3

dried

chilli peppers

1

clove

garlic

1

tsp

coriander seeds

1

tsp

caraway seeds

1

 

roasted sweet pepper

1

tsp

sea salt

Preparation method

  • Clean the garlic and onion and finely dice. Wash and clean the celery and finely dice (brunoise).
  • Sprinkle the legs of hare with salt and pepper.
  • Melt the butter in a tajine and gently fry the bacon for approximately three minutes. Remove the bacon from the pan.
  • Now brown the hare in the bacon fat. Remove the legs of hare from the tajine.
  • Gently fry the celery and onion in the cooking fats for approximately three minutes until soft.
  • Add the wine and bring to the boil. Return the legs of hare to the tajine.
  • Add the chilli peppers, garlic, coriander, caraway seeds, sweet pepper, and sea salt (all the ingredients in a Tunisian harissa) to the pan.
  • Tilt the lid on the pan and gently braise the hare for about two hours.
  • Remove the hare from the tajine and keep it warm.
  • Reduce the liquid to a thin sauce on high heat. Return the meat to the tajine.

Serving suggestions

  • As a stew served with mashed potatoes or rice.

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