Ingredients with Measurements:
- 1 hare, cut into pieces
- 1 cup pitted prunes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup red wine
- 2 cups chicken broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the hare pieces and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and sauté until softened, about 3-5 minutes.
5. Add the red wine and chicken broth to the pot, scraping up any browned bits from the bottom.
6. Stir in the tomato paste, bay leaves, and dried thyme.
7. Return the hare pieces to the pot and add the pitted prunes.
8. Season with salt and pepper to taste.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 2-3 hours, or until the hare is tender and falling off the bone.
11. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat oven to 350°F (175°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Protein: 32g
Carbohydrates: 25g
Fiber: 3g
Sugar: 18g
Sodium: 800mg
Substitutions for ingredients:
- Hare can be substituted with rabbit or chicken.
- Red wine can be substituted with beef broth or vegetable broth.
- Prunes can be substituted with dried apricots or figs.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use fresh herbs like rosemary or sage instead of dried thyme.
- Add a splash of balsamic vinegar or Worcestershire sauce for a tangy twist.
Tips and tricks:
- Browning the hare pieces before cooking adds extra flavor and color to the dish.
- Letting the hare cool for a few minutes before serving allows the meat to absorb the flavors of the sauce.
- Serve with crusty bread or mashed potatoes to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a covered pot over low heat until warmed through.
Presentation ideas:
Serve the hare with prunes in a deep serving dish and garnish with fresh herbs like parsley or thyme.
Garnishes:
Fresh herbs like parsley or thyme.
Pairings:
- Serve with a bold red wine like Cabernet Sauvignon or Syrah.
- Pair with roasted root vegetables like carrots or parsnips.
Suggested side dishes:
- Crusty bread or mashed potatoes.
- Roasted root vegetables like carrots or parsnips.
- Steamed green beans or broccoli.
Troubleshooting advice:
- If the hare is tough, it may need to cook for longer. Check every 30 minutes until it is tender.
- If the sauce is too thin, remove the hare pieces and simmer the sauce over medium heat until it thickens.
Food safety advice:
- Make sure the hare is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hare with prunes is a classic French dish that dates back to the Middle Ages. It was traditionally served during the hunting season and was a favorite of French nobility.
Flavor profiles:
The dish is savory and slightly sweet, with the prunes adding a fruity note to the rich sauce.
Serving suggestions:
Serve the hare with prunes as a main course for a special occasion or dinner party.
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