Hare stew

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  • Time: Preparation : 10 minutes Marinade : 12 hours Cooking : 2 hour 30 minutes
  • Servings: 4
  • Complexity: Medium
  • Category: Main courses

Marinade

500 ml (2 cups) red beer
250 ml (1 cup) water
125 ml (1/2 cup) honey vinegar
2 cloves chopped garlic
2 ml (1/2 tsp) dried thyme
2 ml (1/2 tsp) dried rosemary
2 ml (1/2 tsp) dried oregano
5 ml (1 tsp) peppercorns
1 bay leaf
28 g dried mushrooms, forest mix
60 ml (1/4 cup) dried cranberries

1 hare cut into 6 pieces (2 hind legs, 2 forelegs and 1 saddle, cut in two)
125 ml (1/2 cup) flour
8 slices bacon or pancetta
1 minced onion
45 ml (3 tbsp) butter
Salt and pepper to taste
125 ml (1/2 cup) 15% cooking cream

Put all marinade ingredients in a large bowl. Add the pieces of hare and marinate in the refrigerator for at least 12 hours. Stir at least three times during this period.

Once the meat has marinated, remove the pieces of hare and dry them, taking care to filter the marinade before setting the garnish and liquid aside separately. Dip the pieces of rabbit in flour and remove the extra flour.

Brown the bacon slightly in a cast-iron or porcelain roasting pan and then, cook the onion until it is tender and transparent. Remove this garnish and set it aside in another dish; keep warm.

Add the butter to the roasting pan and brown the pieces of hare on all sides. Add the onions and marinade garnish to the hare and sprinkle with 375 ml (1 1/2 cup) marinade. Add salt and pepper before bringing the mixture to a boil. Reduce heat so the mixture simmers lightly. Cook for at least 1 hour or until the meat is tender when tested with a knife tip.

When it is cooked, remove the hare from the cooking juice and set it aside, keeping it warm to serve. Add cream to the cooking juice and mix, without cooking the sauce again. Correct the seasoning and serve immediately with the hare.

By Yannick Ouellet, L'Académie Yannick Ouellet, Sainte-Anne-des-Monts.

Source : L'HIVER : MATIN, MIDI ET SOIR, recipe booklet, special Christmas insert.

 

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