Provençal hare ragout

Name: Provençal hare ragout
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6 hare legs (approx. 2 kg); 500 g Carrots; 2-3 Onions; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS dried herbs of Provence; 2 Bay leaves; 1 can(s) (850 ml) peeled tomatoes; 150 ml Red wine; 3 TABLESPOONS Tomato paste; 7-10 Tbsp Fresh thyme and herb bouquet

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

6 hare legs (approx. 2 kg)
500 g Carrots
2-3 Onions
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS dried herbs of Provence
2 Bay leaves
1 can(s) (850 ml) peeled tomatoes
150 ml Red wine
3 TABLESPOONS Tomato paste
7-10 Tbsp Fresh thyme and herb bouquet

Directions

1
Wash hare legs and pat dry. Remove larger pieces of meat from the bone. Peel carrots and cut into pieces. Peel onions and garlic. Cut onions into eighths and finely dice garlic.
2
Heat the oil in a frying pan. Brown the meat in portions. Season with salt, pepper and herbs. Add onions, garlic and bay leaves and steam briefly. Chop the tomatoes in the tin. Pour it together with the red wine. Stir in tomato paste. Put the roaster into the preheated oven (electric cooker: 200 °C/ gas: level 3) and braise covered for about 1 hour. Season if necessary.
3
Chop the tomatoes in the tin. Pour it together with the red wine. Stir in tomato paste. Put the roaster into the preheated oven (electric cooker: 200 °C/ gas: level 3) and braise covered for about 1 hour. Season if necessary. Sprinkle with fresh thyme leaves, arrange bouquet of herbs
4
Cutlery: Haymann