Ragout of Hare
From Cookipedia
| Ragout of Hare | |
|---|---|
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| Servings: | Serves 2 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
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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 bascially a hare stew with vegetables.
Ingredients
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.