Hare and Savoy Cabbage Ravioli (Ravioli di Lepre e Verza)

These hare and savoy cabbage ravioli are similar to agnolotti from Piemonte, which are also stuffed with a mixture of braised meat and greens. I had some left over hare, which had already been cooked sous-vide (2 hours at 60C/140F). … Continue reading Hare and Savoy Cabbage Ravioli (Ravioli di Lepre e Verza)

Lepre alla Cacciatora (Hare Legs Stewed in Red Wine)

As I pointed out before, although both are furry and have long ears, a hare (“lepre” in Italian) is red meat and different from the white meat of a rabbit (“coniglio”). The recipe for Lepre alla Cacciatora (Hare Hunter’s Style, or in fact the wife of the hunter) is however quite similar to the recipe for Coniglio alla Cacciatora. Both are stewed in wine and tomatoes. The main differences are that hare is marinated and cooked in red wine with just a bit of tomato, whereas the rabbit isn’t marinated and cooked in white wine and tomatoes. I made this … Continue reading Lepre alla Cacciatora (Hare Legs Stewed in Red Wine)

Hare Loin with Sauerkraut and Chestnuts

Hare loin (“hazenrugfilet” in Dutch) is the most prized part of a hare: it is very tender but lean red meat with a lot of flavor. Hare has a ‘gamey’ taste, which is not appreciated by everyone. Hare loin is often served with sweet garnishes or sauces such as port and figs, but it also works great with sauerkraut. You can hunt, skin, and butcher your own hare, or you can just get it from the butcher. This preparation is quite easy if you already have the hare loins and hare stock. I used steamed chestnuts as they are sold … Continue reading Hare Loin with Sauerkraut and Chestnuts

Home-skinned Hare, Part 1: Hare Stock

If you are a vegetarian, this is probably a good point to turn back. I like to eat meat and I believe it is natural for humans to eat meat. I believe that if you eat meat, you should be prepared to face the fact that it came from a live animal. But I do get a bit squeamish when I have to deal with a dead furry animal that still has its skin. And I’m glad that this hare was already killed when we got it, as I’m not sure how prepared I would be to kill it myself — … Continue reading Home-skinned Hare, Part 1: Hare Stock