North African hare stew in a tajine
Creation by Frank van der Wende, Carlton Ambassador/ Restaurant Henricus, The Hague, the Netherlands.
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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.