Dundonnell Smoked Salmon

Recipe Time: Wild Hare And Wine Stew

Back «
28 September 2015
With the weather getting colder as the days go by, it’s time to start thinking about all that delicious winter food you can start cooking up to keep your family fed and warm on chilly nights.

to help you do just that. Enjoy!


1 wild hare, cut into portions

1 onion, sliced1 carrot, sliced

A handful of fresh thyme

2 cloves

1 bay leaf

3 crushed garlic cloves

2tbsp vegetable oil1tbsp butter

1-2tbsp plain flour

3tbsp chopped parsley

600ml red wine

30ml brandy

Salt & pepper

How to

Step 1.Put your hare in a bowl with the cloves, bay leaf, garlic, carrot, onion, red wine, brandy and thyme, then cover and leave in the fridge to marinate overnight.

Step 2.Drain your hare on some kitchen paper, then strain the liquid and keep back the herbs and veg.

Step 3.Heat your oil and butter together over a medium heat in a casserole dish and brown your hare all over. Season to taste and stir in your veg and herbs, cooking for two minutes. Then dust with some flour and stir. Add the marinade, stir and bring to a simmer. Cover with tin foil and a lid, then bake in the oven at 140 degrees C for between two and two and a half hours.

Step 4.Place the hare in a dish, pour the sauce over, removing the herbs and vegetables, then sprinkle with your chopped parsley and serve with either rice or pasta.View External Site >>>

Terms & Conditions | Sitemap    © Dundonnell Smoked Salmon 2018    Design: Plexus Media Ltd.