Haas

hare meat

Comes from the Argentine pampas. Pampa just means. How else would you describe over 750,000 square miles of South American lowlands? Boundless wildness and a warm climate combine to create a truly unique environment. 

Products

Hare ready

Hazenbout

Hare bolt flew

Hazenboutsteak

Hazenboutengoulash

Hazenrug

Rabbit back flew

Hazenrugfilet

Hazel shoulder

.

Hazenschoudergoulash

Hazenvlees

Nutritional information

Nutritional values Per 100g
KJ-Kcal 481/114
Proteins 22
Carbohydrates 0
Fats 3

Recipes

Hare in red wine sauce

Difficulty : Reasonably easy

Cooking time : 2 to 3 hours

Ingredients 6 persons

  • 1 VOGELY hare of approx. 2 kg, divided into 9 pieces
  • 1 bottle of red wine
  • 3 tablespoons cognac
  • 1 onion of approx. 100 grams cut into rings
  • 1 medium-sized carrot cut into slices
  • 2 cloves of garlic divided in four
  • 1 sprig of thyme, only use the green
  • 1 crumbled bay leaf
  • 1 sprig of rosemary, use only the greenery
  • 1 teaspoon coarsely ground pepper
  • 250 grams marbled bacon
  • 3 tablespoons oil
  • 18 peeled pearl onions
  • 1 tablespoon flour
  • salt and freshly ground pepper
  • 250 grams small mushrooms

Save the liver!

Preparation

  1. Put the wine and cognac in a bowl. Add the onion, carrot, garlic, thyme, bay leaf and rosemary, together with the pepper.
  2. Put the pieces of hare in this marinade, roll them through the marinade, and let them marinate in the fridge for 12 hours, while you turn them over repeatedly!
  3. Remove pieces of hare from the marinade and dab dry.
  4. Sieve the marinade and discard the contents of the sieve.
  5. Cut the bacon into thin strips, and remove the rind.
  6. Heat the oil in a game pan with a capacity of 4 litres, and sear the pieces of hare in it for about 10 minutes until they are evenly browned.
  7. Add the bacon and onions, and keep shovelling for about 5 minutes until the pieces of hare are nicely browned.
  8. Now sprinkle the flour on top, keep shovelling for another minute and pour in the marinade.
  9. Put the lid on the pan as soon as the marinade is boiling, turn the heat as low as possible, and let the hare stew occasionally stirring 2 honour.
  10. Sprinkle pepper and salt to taste.
  11. In the meantime, brush the mushrooms, and divide them into quarters. After the dusting time has passed, put them in the pan, stir them through the sauce, and let the hare pepper stew for another 30 minutes.
  12. Remove the pieces of hare from the pan with a skimmer and arrange them in a shallow dish.
  13. Rub the raw hare's liver through the sieve in a bowl and stir in 4 tablespoons from the stew.
  14. Pour this mixture back into the pan, and keep stirring for 30 seconds on low heat, so that the sauce stays on the boil.
  15. Pour the sauce over the pieces of hare, and serve the hare pepper immediately.

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.

Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved. www.jamieoliver.com