Hare meat has a bold, strong flavor , ideal for enjoying during the colder months with a good glass of red wine. If you're unsure how to cook this meat and want a simple yet tasty main course, we recommend a recipe that will please every palate. Hare stew with giardiniera ( pickled vegetables ) combines the strong flavor of the meat with the more delicate flavor of the vegetables, enriched and livened up by the vinegar. Let's take a look at the recipe for a must-have main course during the colder months.
Ingredients
500 g of boned hare leg
3 cloves of garlic
3 sprigs of rosemary
250 g of pickled pickled vegetables
3 anchovies in salt
3 tablespoons of salted capers
half a liter of red wine
extra virgin olive oil
salt
Preparation
The first thing to do if you want to make hare stew is to take a leg and debone it . Once the bones are removed, we need to cut the meat into small pieces and marinate it in wine in a bowl for 5-6 hours . Since hare meat has a strong flavor, we need to choose a full-bodied wine to tone down the flavor and make it more tender.
Once the time has passed, all that's left to do is drain the meat from the marinade and pat it dry with paper towels. Once ready, you can brown the meat over low heat in a pan without any seasoning.
In another pan, sauté 5 tablespoons of oil with the peeled and crushed garlic cloves. Add the hare to the sauté mixture, seasoning with rosemary and salt. Continue cooking for 5 minutes. After 5 minutes, add the marinade and cook for 75 minutes over low heat, covered.
After deboning and desalting the anchovies, chop the capers and add them to the hare meat while cooking. Add the giardiniera and cook for 20 minutes . If you have time, you can replace the ready-made giardiniera with homemade. Simply dice the vegetables and boil them in water with vinegar, salt, a pinch of sugar, and a few bay leaves for flavor.
Once the hare stew with pickles is cooked, all that remains is to plate it and serve.
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