a rustic dish steeped in European countryside charm and robust, aromatic flavor. This recipe embraces tradition with a luxurious red wine braise, punctuated by the piney, peppery notes of juniper berries. Ideal for a cozy weekend supper or an adventurous dinner party centerpiece.
[cooked-sharing]
Yields4 ServingsPrep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins
For the Hare
1whole hare, jointed (or ~3–4 lbs of hare pieces)
Salt & freshly ground black pepper, to taste
3tbspflour, for dredging
3tbspolive oil or rendered lard
2tbspbutter
Aromatics & Braise
1large onion, diced
2carrots, peeled and diced
2celery stalks, diced
4clovesgarlic, smashed
1tbsptomato paste
10juniper berries, lightly crushed
2bay leaves
1sprig rosemary
2sprigs thyme
1bottle dry red wine (Cabernet Franc, Syrah, or similar)
2cupsgame stock (or beef stock)
1tbspred wine vinegar (optional, to finish)
Prep the Hare
1
Season hare pieces well with salt and pepper.
Dredge lightly in flour, shaking off excess.
Brown the Hare
2
In a heavy Dutch oven, heat olive oil and butter over medium-high heat.
Brown hare pieces in batches until deep golden. Set aside.
Sauté the Aromatics
3
In the same pot, reduce heat to medium.
Add onion, carrot, celery, and garlic. Sauté for 8–10 minutes until softened and golden.
Stir in tomato paste, cooking for 2 minutes to caramelize.
Deglaze and Build Flavor
4
Add crushed juniper berries, bay leaves, rosemary, and thyme.
Pour in wine, scraping up any brown bits from the pot bottom.
Simmer 10 minutes to let the alcohol cook off and flavors meld.
Return Hare and Braise
5
Nestle hare back into the pot. Add enough stock to just cover the meat.
Bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C).
Braise for 2.5 to 3 hours, or until meat is tender and nearly falling off the bone.
Finish the Sauce
6
Remove hare and keep warm.
Simmer sauce uncovered to reduce to desired thickness.
Taste and adjust seasoning. Add a splash of red wine vinegar for brightness.
Serve
7
Spoon sauce over hare and serve hot.
Suggested Sides
8
To complement this rich, gamey dish:
Creamy polenta or buttery mashed potatoes
Braised red cabbage with apple and caraway
Wild mushroom medley
Rustic sourdough bread for sopping up the sauce
Ingredients
For the Hare
1whole hare, jointed (or ~3–4 lbs of hare pieces)
Salt & freshly ground black pepper, to taste
3tbspflour, for dredging
3tbspolive oil or rendered lard
2tbspbutter
Aromatics & Braise
1large onion, diced
2carrots, peeled and diced
2celery stalks, diced
4clovesgarlic, smashed
1tbsptomato paste
10juniper berries, lightly crushed
2bay leaves
1sprig rosemary
2sprigs thyme
1bottle dry red wine (Cabernet Franc, Syrah, or similar)
2cupsgame stock (or beef stock)
1tbspred wine vinegar (optional, to finish)
Directions
Prep the Hare
1
Season hare pieces well with salt and pepper.
Dredge lightly in flour, shaking off excess.
Brown the Hare
2
In a heavy Dutch oven, heat olive oil and butter over medium-high heat.
Brown hare pieces in batches until deep golden. Set aside.
Sauté the Aromatics
3
In the same pot, reduce heat to medium.
Add onion, carrot, celery, and garlic. Sauté for 8–10 minutes until softened and golden.
Stir in tomato paste, cooking for 2 minutes to caramelize.
Deglaze and Build Flavor
4
Add crushed juniper berries, bay leaves, rosemary, and thyme.
Pour in wine, scraping up any brown bits from the pot bottom.
Simmer 10 minutes to let the alcohol cook off and flavors meld.
Return Hare and Braise
5
Nestle hare back into the pot. Add enough stock to just cover the meat.
Bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C).
Braise for 2.5 to 3 hours, or until meat is tender and nearly falling off the bone.
Finish the Sauce
6
Remove hare and keep warm.
Simmer sauce uncovered to reduce to desired thickness.
Taste and adjust seasoning. Add a splash of red wine vinegar for brightness.
