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For 4-6 persons
0.4 l of red wine
2 bay leaves
6 peppercorns
2 cloves
4 thyme branches
0.75 kg -1 kg chopped hare (medium sized pieces)
0.100 kg soup greens, coarsely chopped
40 grams of butter
1 onion, coarsely chopped
2 slices of gingerbread
1 jar of concentrated game stock
2-3 tablespoons of cranberry preserve (jar)
400 grams of pasta (pappardelle or tagliatelle)
500-600 grams of broccoli
75 grams of chopped bacon
100 grams of mushrooms
50 grams of silver skin onions

• Prepare a marinade by mixing the red wine with 0.4 l of cold water, bay leaves, crushed peppercorns, cloves and thyme. Cover the hare meat with marinade and add the soup greens. Cover it and put it in the refrigerator for 24 hours.
• Drain the meat and pat it dry. (Do not throw away marinade)
• Melt 40 grams of butter in a roaster and quickly fry small portions of the meat. Fry the chopped onions for a few minutes with the meat and quench the lot with the strained marinade. Tear the gingerbread in pieces, add them, add the game stock and leave it to simmer for 1.5 to 2 hours in a closed pot. (Do check at intervals if the meat is still covered in liquid.)
• Then, reduce the sauce without the lid on or thicken the liquid. (Mix 2-3 teaspoons of cornstarch with 1 tablespoon of water and add this to the sauce.) Add the cranberry preserve. Put the jugged hare in an ovenproof serving dish and leave it to rest at 80°C in the oven.
• Meanwhile, boil the pasta in ample boiling water with added salt and leave to drain. Clean the broccoli and boil the florets until ‘al dente’.
• Fry the bacon, add the cleaned mushrooms and the drained silver skins and fry for three minutes. Add the mixture to the jugged hare before serving the dish.
• Serve with pasta and broccoli.

Nutritional value:
approx. 470 kcal per serving

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