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DutchHARE STEW WITH CALVADOS

A delicious stew for a cold winter's day.
A wild hare stew marinated in Calvados apple brandy.
Due to the time it takes to marinate the hare will become very tender.
A recipe from Holland.

A delicious stew for a cold winter's day. A wild hare stew marinated in Calvados apple brandy. Due to the time it takes to marinate the hare will become very tender. A recipe from Holland.

Servings: 4-5.
Preparation time: 3 - 3 1/2 hours. (16 hours marinating)

Ingredients:

2 lb. hare,
4 tablespoons Calvados apple brandy,
12 oz. red wine,
2 onions,
1 small leek,
1 bundle of parsley,
1 bundle leaf celery (cutting celery),
7 oz. wild-broth,
1 tablespoon herb vinegar,
2 oz. bacon,
2 tablespoons olive oil,
2 tablespoons pearl onions,
2 tablespoons tomato paste,
1 1/2 oz. flour,
3 1/2 oz. genuine butter,
salt,
four seasons pepper.

Directions:

Marinate the hare in a mixture of wine, chopped onions, all of the herbs, broth, vinegar and oil, in a refrigerator for about 16 hours.

Sift the marinade and save it for later use.
Drain the hare from any remaining fluids.

Pat the hare with some paper towels until they're nice and dry, then sprinkle with some salt and pepper.

Bake the slices of bacon in a pan, add some butter and use it to bake the hare until it's golden brown.

Next, add the sifted marinade along with the chopped leek and let it braise for about 90 - 120 minutes.

Use a dry frying pan to roast the flour. Let it cool down once it turns golden brown.

Take the hare from the pan and if necessary remove the flesh from the bones and cut it into little pieces.

Give the flour a little stir after adding some Calvados apple brandy and the tomato paste.

Use it to thicken the moisture, if necessary add water to get a smooth mixture.

Put the hare back into the pan, add the pearl onions and heat for another solid 5 minutes.

Season to taste with salt and four seasons pepper.

Suggestions:

Hare stew with Calvados apple brandy, cauliflower and fried potatocroquettes.

Tip:

You can replace the Calvados by madeira wine and perhaps add a tablespoon of thyme during braizing.

Enjoy!

Added March 1, 2009.