@Brute_BBQ Hare stew patties with schrobbeler liqueur
Hare Stew in Pastry Cases
This hare stew in pastry cases is a classic game dish with a deep, full flavor and perfect for festive occasions like Christmas or a lavish dinner. Hare stew is known for the slow-braised hare meat in a rich sauce of red wine, herbs, and stock, which makes the meat buttery tender and easily flaky.
By first marinating the meat and then braising it for a long time, this hare stew acquires its characteristic flavor. The sauce is thickened with a roux, enriched with game stock, gingerbread, and a dash of Schrobbelèr. This Dutch herbal liqueur adds extra warmth and depth. Schrobbelèr is a herbal liqueur from Tilburg and can be substituted with another herbal liqueur to suit your taste.
Served in crispy pastry cases, this hare stew recipe is ideal as a luxurious appetizer, but also makes a great main course with, for example, mashed potatoes or winter vegetables. Looking for a classic jugged hare recipe, a traditional game dish, or a festive dish to impress? Then this recipe is highly recommended.
Recipe @Brute_BBQ Hare Stew with Schrobbeler Liqueur
Preparation time: (without marinating) 4 hours
Serves: 4
Equipment: VH6.1L, VH8L
Ingredients
- ± 600–800 g hare leg, hare pepper meat, or whole hare
- 1 onion, coarsely chopped
- 2 carrots, chopped
- 2 stalks celery
- 2 cloves garlic, crushed
- 2 bay leaves
- 4 cloves
- 6 juniper berries
- 1 tsp black peppercorns
- 500 ml red wine
- 100 ml red wine vinegar
- ± 1.5 liters beef stock
- 1 tbsp tomato paste
- 1 slice of gingerbread, crumbled
- 1 tsp apple syrup (optional)
- Salt and pepper
- Optional: extra dash of red wine
- 50 g butter
- 50 g flour
- 350 ml game stock
- Extra beef stock (from the braising liquid)
- 8–12 (ready-made) pie shells
Preparation
Step 1 – Marinating the meat
• Place the onion, carrot, celery, garlic, bay leaf, cloves, juniper berries, and peppercorns in a large bowl or pan.
• Add the red wine and red wine vinegar and place the hare in the pan.
• Ensure the meat is well covered, cover, and marinate in the refrigerator for at least 4 to 6 hours (longer is fine).
Step 2 – Searing the meat
• Remove the meat from the marinade and pat it dry.
• Strain the marinade, reserving the liquid and vegetables separately.
• Heat butter in a large Dutch oven and brown the meat on all sides.
• Add the tomato paste and cook for 1–2 minutes.
Step 3 – Braising
• Add the strained marinade and vegetables to the meat.
• Add beef stock until the meat is almost covered. • Bring to a boil, reduce the heat, and simmer gently.
Step 4 – Enhance the Flavor
• After about 1 hour of simmering, add the crumbled gingerbread and, if using, the apple syrup.
• Stir well and continue to simmer gently.
Step 5 – Pull the Meat
• After about 3 hours of simmering, the meat should be tender and flake easily.
• Remove the meat from the pan, remove any bones, and pull it into coarse ragout pieces.
• Strain the braising liquid and reserve it for the ragout.
Step 6 – Make the Roux
• Melt 50 g butter in a pan.
• Add the flour and stir until a smooth roux forms.
• Stir until lightly browned (do not burn).
Step 7 – Build the Ragout
• Gradually add the strained braising liquid and the game stock, stirring constantly, until you have a thick, smooth ragout.
• Add the pulled hare and mix well.
Step 8 – Seasoning
• Season the ragout with salt and pepper.
• Add 1 shot glass of Schrobbelèr and stir well.
• Let the ragout simmer gently for another 10–15 minutes to allow the flavors to meld.
Tip:
Schrobbelèr is a Dutch herbal liqueur (from Tilburg). If you don't have it, you can substitute it with another herbal liqueur to suit your taste, such as Benedictine, Chartreuse, Jägermeister (a small amount), or a mild herbal bitter.
Step 9 – Filling the Pastry Cases
• Briefly heat the pastry cases according to the package directions.
• Fill them generously with the warm hare ragout and serve immediately.