Ragout of Hare

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Revision as of 07:28, 21 July 2014 by Chef (talk | contribs)
Ragout of Hare
Electus
Servings:Serves 2
Ready in:1 hour 10 minutes
Prep. time:20 minutes
Cook time:50 minutes
Difficulty:Average difficulty

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

Ingredients

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Method

  1. Heat a little oil in a large saucepan over a medium heat until it is smoking.
  2. Brown the hare in batches of three, seasoning each batch before removing from pan.
  3. Heat some more oil and stew the onion, carrots and celery until soft - stir from time to time.
  4. Add in the garlic and stew until golden.
  5. Stir in the tomatoes, herbs and sherry.
  6. Simmer for 10 minutes and return the hare to the pan.
  7. Reduce the heat and simmer until the hare is cooked.
  8. 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.
  9. 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.