Hare in wine sauce: hunter's recipe
A few days ago I came to visit Higinio, my trusty poulterer, with the idea of buying a boneless chicken to fill, and while we chatted he told me that he had some high quality hares, so I decided to take one to prepare this recipe for hare in wine sauce. It is a simple recipe, which only requires letting the meat steep in wine and then simmer for a couple of hours. This way you get a tender meat and so tasty that it is unforgettable.
While he was in the chicken shop and Higinio was cutting the hare, many of the people who were waiting for their turn recognized that they had never tried this ingredient, and that they did not know how to prepare it in a simple way. The hare is a delicacy that only hunters and customers of haute cuisine restaurants enjoy where the royal hare, civet and some other recipe are prepared with this product. You will surely enjoy this stew. Dare to try it.
IngredientsFor 4 people
- Hunting hare 1
- Red wine 500 ml
- Onion 1
- Leek 1
- Carrot 2
- Italian green pepper 1
- Tomato 1
- Shallot 3
- Extra virgin olive oil
- Salt and pepper to taste
- Wheat flour
- Garlic clove 6
- Fresh thyme
- Meat broth
- Brandy a glass
How to make hare in wine sauceDifficulty: easy
- Total time 2 h 30 m
- Cooking 2 h 30 m
The hare, like hunting rabbits, partridges and other similar products, thanks rest and maceration to be more tender. In addition, its flavor is greatly enriched if it is allowed to pass a few days since it is hunted. In this case, having bought it from the chicken shop, the days necessary to proceed to its kitchen had already passed, so I got down to work immediately.
The first operation is to leave the hare in maceration or marinade for about 8 hours, putting the different prey in a large bowl. Blood and liver, we reserve them for the next day, when this stew is cooked. We cover the hare pieces with wine and add 6 crushed garlic cloves, some thyme branches, and some bay leaves.
The next morning, drain the hare and strain the wine, reserving it, proceeding to dry the pieces very well. Once dry, we go through flour and brown them in a pan with olive oil. When they are well browned on the outside, we add the blood that we had reserved and a glass of brandy or cognac, flambéing to evaporate the alcohol and provide a toasted flavor.
In a large pot we will have poached the chopped vegetables into medium pieces, and as soon as we have the hare, we add it to the mixture, adding the wine that we had strained and enough broth to cover the hare and a little more. Add some fresh thyme sprigs and bring it to a boil, then lower the heat.
Let simmer for two hours until the hare is tender and the sauce has taken shape. We finish by sautéing the liver in a frying pan, and mashing it with a saucepan and reincorporating it into the stew that should be eaten the next day when it has rested and the flavors have settled.
With what to accompany the hare in wine sauce
Hare in wine sauce is a very simple stew or stew, with the flavor of game dishes that will surely leave you impressed. Try it with a garnish of rosemary potatoes and your tears will flow. It is a truly spectacular dish.Tags: Desserts Fish Meats And Birds