Hare Braised in Red Wine
The spice blend used in this recipe works for all mammalian game as well as many cooking techniques: roasting, soup, terrine… don’t hesitate to make this dish a day in advance, it’s even better when its reheated.
Ingredients
- 1 hare
- Flour for the meat
- 1 tsp small game spices, ground
- Salt, to taste
- Pepper, to taste
- 8 Tbsp clarified butter or duck fat
- 2 cups chicken or poultry stock
- 2 cups small onions, peeled
- 2 cups mushrooms
- 2 Tbsp balsamic vinegar
- Minced parsley for garnish
Marinade
- 2 cups red wine
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 Tbsp small game spices
- 2 Tbsp wine vinegar
- 4 cloves garlic
Method
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1
Wash the rabbit well and cut into 8 pieces.
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2
Place the hare and all the marinade ingredients in a bowl. Cover and marinate for 12 to 48 hours.
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3
Drain the meat and pat dry with a paper towel. Season with spices, salt and papper. Roll each piece in flour.
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4
Heat a heavy pot on medium with half the clarified butter and brown the hare.
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5
Meanwhile, put all the marinade ingredients in a large pot. Add the stock and bring to a boil. Skim the scum off the surface of the liquid. Let simmer for 10 to 15 minutes.
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6
Drain the marinade through a colander and pour into the pot with the meat. Cover and simmer until the meat is well tender (1 to 2 hours).
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7
In another pan, heat the remaining butter and add the small onions and mushrooms.
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8
When the meat is tender, add the onions and mushrooms. Add the balsamic vinegar. Let simmer lightly for another 30 minutes. Let rest at least 30 minutes before serving.
