Leg of Hare

Leg of Hare

Description of Leg of Hare

Intense gamey flavour, for real fans! Our hares are shot in the wild in Argentina. They forage on a wide variety of foods; from grass and herbs, such as clover, to fruits, such as apples and berries.

 

VVacuum-pack ± 350 grams.

The most delicious flavour combinations with Leg of Hare

Stew the hare in herbs, onion, garlic and red wine for at least 3 hours. Serve with hearty vegetables, enjoy on a cold winter's day! Also delicious: leg of hare from the oven with roasted root vegetables and orange sauce.

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Ingredients

100% Hare

 

Nutritional values

per 100g

Energy kcal

174

Energy kJ

728

Fat

5

Saturated fat

1

Carbohydrates

0

Sugars

0

Protein

22

Salt

0.1

Leg of hare is great for stewing. Cook for at least 2 hours after searing the meat all around.

Leg of hare with cumin, roasted vegetables and orange sauce

4 Servings

 

Ingredients
Preparation
  • 4 legs of hare
  • 2 tbsp flour
  • 1 tbsp cumin seeds, coarsely ground in a mortar
  • 50g butter
  • 100g pumpkin, cleaned
  • 100g parsnips, cleaned
  • 2 tbsp orange marmalade
  • 300 ml of red wine
  • 150ml beef stock
  • 4 sprigs parsley, roughly chopped
Preheat the oven to 180°C. Stir salt and pepper into the flour and roll the leg of hare around in it. Heat the butter in an oven-proof casserole and roast the legs of hare until browned all around. Remove from the pan. Fry the onions, squash, parsnips and celeriac for 2 minutes in the remaining shortening. Put the vegetables in a separate oven dish. Stir the marmalade in the pan, pour in the wine and let it boil briefly. Put the leg of hare back into the pan, pour in the stock and place the pan in the middle of the oven for 2 hours. Put the vegetables in the oven after one hour. Serve and garnish the vegetables with parsley.