Hare

Game always has a richer taste in autumn, because this is the time that the animals in the wild are fattening themselves up for the lean winter months. In contrast with the rabbit, the hare does not live in a burrow but stays out in the open field. Hare has an intense flavour. There are various types of hares: Polder hares which are big and heavy and the heath hares which are smaller and have a milder flavour. Most of the hare that you find in the wholesalers come from Eastern Europe which has expansive hunting grounds.
Basic techniques: Frying, roasting, stewing, cooking in a vacuum sealer bag, larding.
Flavour combinations: Sweet pepper, ras el hanout, glühwein (mulled wine), salted lemon, onion, bay leaf, pork belly, green cabbage, beetroot, grapes, chestnuts, smoked bacon, star anise, red chilli pepper, Trappist beer.
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Become a memberAustralian hare stew with grapes and chestnuts
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Become a memberLeg of hare bonbon with beetroot and coffee
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Become a memberHare blood butter
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Become a memberRoast saddle of hare on fine vegetables and smoked bacon
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Become a memberHare cooked in glühwein (mulled wine)
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Become a memberMoroccan braised hare
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Become a memberFlemish hare
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Become a memberHare Wellington
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Become a memberHare fillet roasted on the bone
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Become a memberHare gravy with Oriental spices
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Become a memberWhole legs of hare braised in Trappist beer
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Become a memberHare à la royale sauce
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Become a memberSaddle of hare larded with local pork belly
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Become a memberNorth African hare stew in a tajine
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Become a memberSous vide hare fillet
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