Hare in red wine with
wild mushrooms
 

When hare is cooked in red wine with wild mushrooms the result is a full, rich stew.

Preparation Time: 20 Mins

Cooking Time: 2½ Hrs

Total Time: 3 Hrs

Ingredients

For 6 portions

4 rashers          Bacon  - streaky, chopped       

4 tbs               Flour  - seasoned     

2 cloves           Garlic  - crushed      

1                    Hare  - cut into 12 pieces        

230 gms          Mushrooms  - field and hedgehog          

3 tbs               Olive oil    

1                    Onion  - chopped finely          

2 tbs               Parsley  - chopped    

                      Pepper  - black, freshly ground 

                      Salt          

30 cl               Stock  - game or beef

2 sprigs           Thyme      

2 glasses          Wine  - red 

For decoration

                      Parsley     

Method

Dip the hare joints in seasoned flour and shake off any excess.  

Heat 2 tbs of the oil in a frying pan and fry bacon until crisp.  Add the onion and garlic and cook over a gentle heat until softened.   Transfer to a flame-proof casserole.   Add the remaining oil to pan and fry the hare to seal and brown them.   Add these to the casserole.

Pour the red wine into the frying pan and bring to bubbling - stirring with a spatula to scrape up any sediment.  Transfer to the casserole.  Add the stock, thyme and parsley to casserole. Season with salt and black pepper and bring to the boil.

Cover the casserole tightly and simmer for around two hours - or until joints are tender.  15 minutes before the end of cooking time, add the mushrooms. Cook for remaining time with the lid off.  Sprinkle with extra parsley before serving.

Wine recommendations

Conventional

     Côte Rôtie

Interesting

     Châteauneuf-du-Pape

     Saint Joseph

     Saumur-Champigny