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Hare Braised in Red Wine

Hare Braised in Red Wine

The spice blend used in this recipe works for all mammalian game as well as many cooking techniques: roasting, soup, terrine… don’t hesitate to make this dish a day in advance, it’s even better when its reheated.


  • 1 hare
  • Flour for the meat
  • 1 tsp small game spices, ground
  • Salt, to taste
  • Pepper, to taste
  • 8 Tbsp clarified butter or duck fat
  • 2 cups chicken or poultry stock
  • 2 cups small onions, peeled
  • 2 cups mushrooms
  • 2 Tbsp balsamic vinegar
  • Minced parsley for garnish


  • 2 cups red wine
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 Tbsp small game spices
  • 2 Tbsp wine vinegar
  • 4 cloves garlic


  1. 1

    Wash the rabbit well and cut into 8 pieces.

  2. 2

    Place the hare and all the marinade ingredients in a bowl. Cover and marinate for 12 to 48 hours.

  3. 3

    Drain the meat and pat dry with a paper towel. Season with spices, salt and papper. Roll each piece in flour.

  4. 4

    Heat a heavy pot on medium with half the clarified butter and brown the hare.

  5. 5

    Meanwhile, put all the marinade ingredients in a large pot. Add the stock and bring to a boil. Skim the scum off the surface of the liquid. Let simmer for 10 to 15 minutes.

  6. 6

    Drain the marinade through a colander and pour into the pot with the meat. Cover and simmer until the meat is well tender (1 to 2 hours).

  7. 7

    In another pan, heat the remaining butter and add the small onions and mushrooms.

  8. 8

    When the meat is tender, add the onions and mushrooms. Add the balsamic vinegar. Let simmer lightly for another 30 minutes. Let rest at least 30 minutes before serving.