Gastronomixs

Whole legs of hare braised in Trappist beer

A delicious and classic dish with Belgian flair. The meat is braised in the oven underneath white bread spread with mustard.

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

Whole legs of hare braised in Trappist beer

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Ingredients

8

 

legs of hare

 

 

salt and pepper

 

 

flour for dusting

 

 

butter

3

 

onions, coarsely chopped

6

 

cloves

6

bottles

Trappist beer

100

ml

red wine vinegar

200

g

brown caster sugar

8

slices

white bread

100

g

mustard

Preparation method

  • Trim the legs of hare by removing the sinews and membranes and divide the legs into pieces.
  • Season with salt and pepper and lightly dust with flour.
  • Brown the legs in butter and add the onions and cloves.
  • Deglaze the hare with the Trappist beer and add the red wine vinegar and the brown caster sugar. Ensure that the hare is covered halfway with the liquid. Add some stock if necessary.
  • Spread the mustard on the slices of white bread and place them on top of the hare.
  • Cover the dish with aluminium foil and cook in an oven preheated to 160°C.
  • Allow to braise for two hours and pluck the meat from the bones or serve the legs whole.

Serving suggestions

  • Serve with red cabbage and mashed potatoes.
  • Serve with baguette or sourdough bread and a tangy red cabbage salad.

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