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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 3 hrsTotal Time 3 hrs 30 minsFor the Hare
1 whole hare, jointed (or ~3–4 lbs of hare pieces)
Salt & freshly ground black pepper, to taste
3 tbsp flour, for dredging
3 tbsp olive oil or rendered lard
2 tbsp butter
Aromatics & Braise
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, smashed
1 tbsp tomato paste
10 juniper berries, lightly crushed
2 bay leaves
1 sprig rosemary
2 sprigs thyme
1 bottle dry red wine (Cabernet Franc, Syrah, or similar)
2 cups game stock (or beef stock)
1 tbsp red wine vinegar (optional, to finish)
Prep the Hare
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
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
1 whole hare, jointed (or ~3–4 lbs of hare pieces)
Salt & freshly ground black pepper, to taste
3 tbsp flour, for dredging
3 tbsp olive oil or rendered lard
2 tbsp butter
Aromatics & Braise
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, smashed
1 tbsp tomato paste
10 juniper berries, lightly crushed
2 bay leaves
1 sprig rosemary
2 sprigs thyme
1 bottle dry red wine (Cabernet Franc, Syrah, or similar)
2 cups game stock (or beef stock)
1 tbsp red wine vinegar (optional, to finish)
Directions Prep the Hare
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
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
Braised Hare with Wine & Juniper
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