Ragout of Hare: Difference between revisions
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|title=Ragout of Hare, Game recipe | |||
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|keywords=Ragout of Hare recipe Game recipes from The cook's Wiki | |||
|description=This is the first time I have made anything with hare, but saw one in the butcher's and decided to give it a go | |||
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|TotalCalories = 3246 | |||
|PortionCalories = 1623 | |||
|DatePublished=19th January 2013 | |||
|Author=Chef | |||
|Servings = Serves 2 | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 10 minutes | |TotalTime = 1 hour 10 minutes | ||
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This is the first time I have made anything with [[Hare|hare]], but saw one in the butcher's and decided to give it a go. It is basically a hare [[Stew|stew]] with [[Vegetables|vegetables]]. | This is the first time I have made anything with [[Hare|hare]], but saw one in the butcher's and decided to give it a go. It is basically a hare [[Stew|stew]] with [[Vegetables|vegetables]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| [[Olive oil]] | | [[Olive oil]] | ||
| Line 24: | Line 38: | ||
| 150 ml [[Dry sherry|dry sherry]] | | 150 ml [[Dry sherry|dry sherry]] | ||
| 75 ml [[Stock]], or more, if needed | | 75 ml [[Stock]], or more, if needed | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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Hares are a lot larger than rabbits and as there is only one person in our household who will try it, the unused [[Meat|meat]] will form part of a mixed [[Game terrine|game terrine]]. | Hares are a lot larger than rabbits and as there is only one person in our household who will try it, the unused [[Meat|meat]] will form part of a mixed [[Game terrine|game terrine]]. | ||
If you are buying [[Hare|hare]] on the bone, once the [[Meat|meat]] has been removed, keep the bones in the [[Freezer|freezer]] to make [[Stock|stock]]. We have a 'bone bag' specifically for keeping bones and innards for [[stock]] making. | If you are buying [[Hare|hare]] on the bone, once the [[Meat|meat]] has been removed, keep the [[bones]] in the [[Freezer|freezer]] to make [[Stock|stock]]. We have a 'bone bag' specifically for keeping [[bones]] and innards for [[stock]] making. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Ragout of hare]] | [[Category:Recipes|Ragout of hare]] | ||
[[Category:British recipes|Ragout of hare]] | [[Category:British recipes|Ragout of hare]] | ||
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[[Category:Vegetable recipes|Ragout of hare]] | [[Category:Vegetable recipes|Ragout of hare]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | |||
Revision as of 17:45, 22 November 2014
| Ragout of Hare | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 1623 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 19th January 2013 |
This is the first time I have made anything with hare, but saw one in the butcher's and decided to give it a go. It is basically a hare stew with vegetables.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil
- 500 g hare meat, chopped into very small pieces
- Seasoning to taste
- 1 large onion, diced
- 2 sticks celery, diced
- 2 carrots, julienned
- 2 bulbs garlic or more, finely diced
- 1 tin of chopped tomatoes
- Oregano
- 4 bay leaves
- 150 ml dry sherry
- 75 ml Stock, or more, if needed
Method
- Heat a little oil in a large saucepan over a medium heat until it is smoking.
- Brown the hare in batches of three, seasoning each batch before removing from pan.
- Heat some more oil and stew the onion, carrots and celery until soft - stir from time to time.
- Add in the garlic and stew until golden.
- Stir in the tomatoes, herbs and sherry.
- Simmer for 10 minutes and return the hare to the pan.
- Reduce the heat and simmer until the hare is cooked.
- The sauce should be thick, but you may need to top it up with small amounts of stock to stop it from being too thick or sticking.
- Adjust seasoning if necessary.
Serving suggestions
Serve on a plate of creamy mashed potatoes.
Variations
You can use rabbit or venison instead of the hare. Add a square of bitter chocolate to the sauce if desired.
Chef's notes
Hares are a lot larger than rabbits and as there is only one person in our household who will try it, the unused meat will form part of a mixed game terrine.
If you are buying hare on the bone, once the meat has been removed, keep the bones in the freezer to make stock. We have a 'bone bag' specifically for keeping bones and innards for stock making.
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