Hare stew is a classic dish that showcases the rich and gamey flavors of hare meat. This recipe combines tender pieces of hare with smoky bacon, aromatic onions and garlic, and a savory red wine and chicken stock broth. The stew is simmered slowly, allowing the flavors to meld together and the meat to become tender and succulent. Sautéed pickling onions and button mushrooms add a delightful sweetness and earthiness to the dish, while fresh parsley provides a burst of freshness. Hare stew is a hearty and satisfying meal that is perfect for colder months or special occasions. It pairs well with crusty bread or mashed potatoes, allowing you to savor every delicious bite. Follow the simple steps and enjoy this traditional and flavorsome hare stew.
INGREDIENTS:
- 225g/8oz smoked back bacon, cut into strips
- 125ml/4fl oz olive oil
- 225g/8oz onions, sliced
- 2 garlic cloves, chopped
- Plain flour for dredging
- 1.8kg/4lb hare, cut into 12 pieces
- 600ml/1pt red wine
- 600ml/1pt chicken stock
- 1 bouquet garni
- 24 pickling onions
- 25g/1oz butter
- 225g/8oz button mushrooms
- 2 tablespoons chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
PREPARATIONS:
- Fry the bacon slowly in 2 tablespoons of the olive oil until almost crisp. Transfer the bacon to a casserole dish using a slotted spoon.
- In the same fat, fry the onions until soft and translucent. Add the chopped garlic and cook for an additional 2 minutes. Transfer the onions and garlic to the casserole dish.
- Season the hare pieces with salt and pepper, and dredge them in plain flour. Add 2 tablespoons of olive oil to the pan and increase the heat to medium. Brown the hare pieces on all sides and transfer them to the casserole dish.
- Increase the heat under the frying pan and add the red wine to deglaze, scraping up any bits clinging to the pan. Pour the wine mixture over the hare in the casserole dish.
- Add the chicken stock, bouquet garni, and additional salt and pepper to the casserole dish. Bring the mixture to a boil, skim off any scum that rises to the surface, then reduce the heat. Cover and simmer for about 1 hour.
- About 15 minutes before the end of the cooking time, fry the pickling onions in the butter and remaining olive oil. Season them lightly with salt and pepper and sauté for 5-10 minutes until golden brown. Transfer the onions to a dish and keep them warm.
- In the same pan, fry the button mushrooms. Add the mushrooms to the onions and stir both into the casserole dish.
- Scatter the chopped fresh parsley over the top of the stew and serve it hot.
YIELD: Serves 6
SPECIAL INSTRUCTIONS:
- Ensure that the hare is properly cleaned and cut into 12 pieces before cooking.
- Adjust the seasoning according to your taste preferences.
TIPS:
- Serve the hare stew with crusty bread or mashed potatoes to enjoy the delicious broth.
- If you prefer a thicker stew, you can mix a small amount of flour with water to make a slurry and add it to the stew during the simmering process.
- Garnish the stew with additional fresh parsley for added freshness and visual appeal.
In conclusion, hare stew is a hearty and flavorsome dish that celebrates the gamey flavors of hare meat. The combination of tender hare pieces, smoky bacon, aromatic onions and garlic, and a savory red wine and chicken stock broth creates a delectable and satisfying meal. The slow simmering process allows the flavors to develop and the meat to become tender and succulent.
To serve, pair the hare stew with crusty bread or creamy mashed potatoes to enjoy the delicious broth. The sautéed pickling onions and button mushrooms add a touch of sweetness and earthiness to the dish, while the fresh parsley garnish provides a burst of freshness.
Hare stew is a perfect choice for a cozy family meal or a special occasion. Its rich and comforting flavors make it a standout dish that will impress your guests. So, follow the simple steps, savor the hearty flavors, and enjoy the delight of hare stew.
