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Recipe : **** French Colonial Hare Stew

French Colonial Hare Stew
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    1 h 05
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    13 h 35
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
hare, stew

Recipe's Ingredients

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  • 4 tablespoons cooking oil
  • 1 onion minced
  • 1 sm bay leaf broken
  • ¼ teaspoons dried thyme
  • ½ teaspoons freshly-ground black pepper
  • 2 onions quartered
  • 2 tablespoons flour
  • ½ teaspoons salt
  • 1 tablespoon minced celery leaf
  • 2 garlic cloves minced
  • 2.7 kg hare cut serving pieces (+liver and blood)
  • 250 g salt pork diced
  • 130 ml red wine
  • 70 ml heavy cream

  • Recipe preparation steps

  • 1
    Marinate meat in wine, oil, minced onion, bay leaf, thyme, and pepper, refrigerated, for 8 to 12 hours.
  • 2
    Drain, but reserve and strain the marinade.
  • 3
    Render salt pork in a Dutch oven; add quartered onions and flour seasoned with 1/2 teaspoons salt and 1/4 teaspoons freshly ground pepper and cook, stirring, until light brown.
  • 4
    Add and sear the meat. Add water to cover, celery leaf, and garlic. Cover and cook over medium heat for about 1 hour, or until tender.
  • 5
    At 20 minutes before the meat is done, add the strained marinade, chopped hare liver, and blood and cream mixed. Stir and heat but do not let boil.
  • Ready !