Stewed hare

Braised hare is one of the most traditional game dishes from the Lower Alentejo. The intense, flavorful hare meat, slowly cooked in a rich sauce of olive oil, lard, and white wine, makes for a festive dish - perfect for gathering around the table on cold winter days, when game is at its best.

Serves: 1-2 people
Preparation: 15 minutes
Cooking: 1 hour to 1 hour and 30 minutes
Total time: approximately 1h45

Ingredients for braised hare

• 1 whole hare, cut into pieces
• 1 dl of Herdade do Estacal Monovarietal Cobrançosa Extra Virgin Olive Oil
• 50 g lard
• 150 g chopped bacon
• 1 medium onion, chopped
• 2 dl Vidigueira Grande Escolha Branco DOC white wine
• 2 tablespoons flour
• Salt, as needed
• Black pepper to taste
• 2 dl meat stock (optional)

How to make braised hare

1. Prepare the sofrito. In a wide pot, make a sofrito with the lard, Cobrançosa olive oil, chopped bacon, and chopped onion over medium heat for 5 minutes.
2. Add the hare. Add the hare pieces and cook for about 5 minutes, stirring to combine the flavors.
3. Add the liquid. Add the Vidigueira Grande Escolha Branco DOC white wine, flour, salt, and meat stock (if using), stirring well until it comes to a boil.
4. Slow cooking. Bring to a full boil, then reduce the heat and continue cooking slowly for 1 hour to 1 hour and 30 minutes, until the sauce thickens and the meat becomes tender and succulent.
5. Serve. Sprinkle with black pepper to taste. Serve with sautéed baby potatoes drizzled with Monovarietal Cobrançosa Extra Virgin Olive Oil or with strips of fried bread placed around the edges of the serving dish.

Tips for more flavorful braised hare

The secret to this stew is slow cooking - the longer the hare cooks over low heat, the more tender and flavorful the meat becomes. Do not rush the cooking: patience is the most important ingredient in this recipe.

The role of olive oil in this recipe

Herdade do Estacal Monovarietal Cobrançosa Extra Virgin Olive Oil, with its fruity and aromatic profile, is essential at two stages: in the initial sofrito, where it creates the base of the sauce, and at the end, drizzled over the sautéed baby potatoes, where it brings out all its freshness and aroma.

Wine to serve with braised hare

We suggest Herdade do Estacal Vidigueira Grande Escolha Tinto DOC, served at 16 to 18 °C. With depth and balance, it complements the intense flavor of the hare and enhances the rich, aromatic sauce.

Serving suggestions

For a complete table, serve with a regional board of Aged Sheep's Cheese and Alentejo cured meats as a starter. For dessert, Lemon Rings, Lemon Biscuits, or Extra Orange Preserve bring the meal to a close with a traditional touch.

Indicative nutritional information

Per serving (1 person):

• Energy: 700 - 850 kcal
• Protein: 40 - 50 g
• Total fat: 50 - 65 g
• of which saturated fat: 18 - 25 g
• Carbohydrates: 15 - 25 g
• Sugars: 2 - 4 g
• Fiber: 1 - 3 g
• Salt: 2.0 - 3.0 g

The values shown are estimates calculated based on the quantities indicated and may vary depending on the ingredients used. This information is provided for guidance only.

Bring this Alentejo tradition to your table

Prepare this recipe with Monovarietal Cobrançosa Extra Virgin Olive Oil and Vidigueira Grande Escolha Tinto DOC from Herdade do Estacal.

Also discover our Alentejo-Style Partridge, another traditional game dish from the Lower Alentejo.

Traditional recipe from the Lower Alentejo, adapted by Herdade do Estacal for the "At the Table with the Alentejo" blog, while fully preserving the original methods and ingredients.
Source: Manuel Camacho Lúcio, Regional Cuisine of the Lower Alentejo.