in Recipes

Stifado of wild hare legs

updated

Spread the love

Ingredients for 2 servings:

  • 2 hare legs
  • 1 bulb(s) garlic, young
  • 400 ml Game stock
  • 250 ml red wine, dry
  • 2 tbsp tomato paste
  • 3 bay leaves
  • 2 tbsp, heaped capers
  • 400 g shallot(s)
  • 2 cinnamon sticks
  • 1 clove(s)
  • 1 pinch(s) of allspice powder
  • 2 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Preheat the oven to 180 degrees Celsius. Heat clarified butter in a roasting pan and brown the legs on all sides. Halve the garlic bulb. Remove the legs. Halve the garlic and brown it cut-side down. Add the shallots and let them brown. Remove everything and keep warm. Fry the tomato paste and then the capers in the frying fat. Deglaze with the game stock and wine. Add the cinnamon, bay leaves, cloves, and allspice. Place all ingredients in a roasting pan. Cook in the oven at 180 degrees Celsius for about 2 hours.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spicy pepper, bean and rice stir-fry

Beetroot cottage soup