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.
Season hare pieces well with salt and pepper.
Dredge lightly in flour, shaking off excess.
In a heavy Dutch oven, heat olive oil and butter over medium-high heat.
Brown hare pieces in batches until deep golden. Set aside.
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.
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.
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.
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.
Spoon sauce over hare and serve hot.
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
4 servings