Stewed Hare

Stewed Hare

Pairing: Vidigueira Grande Escolha Tinto DOC – Herdade do Estacal | Monovarietal Cobrançosa Extra Virgin Olive Oil – Herdade do Estacal

Serving suggestions:
Regional platter with Cured Sheep Cheese. For dessert, choose Lemon Rosquinhas, Lemon Biscuits, or Extra Orange Jam.

Stewed Hare is a traditional Alentejo dish where intense game flavours combine with a rich and aromatic sauce, perfect for gathering around the table. The structure of the red wine and the aromatic touch of the olive oil elevate the gastronomic experience.

Ingredients (serves 1–2 people)

• 1 whole hare, cut into pieces
• Monovarietal Cobrançosa Extra Virgin Olive Oil 1 dl
• Lard 50 g
• Bacon 150 g, chopped
• 1 medium onion, chopped
• Vidigueira Grande Escolha Branco DOC white wine  2 dl
• Flour 2 tablespoons
• Salt to taste
• Black pepper to taste
• Beef broth 2 dl (optional)

Preparation

1. In a large pot, make a sauté with the lard, olive oil, chopped bacon, and chopped onion.
2. Add the hare pieces and cook for about 5 minutes, stirring to combine the flavours.
3. Add the Vidigueira Grande Escolha Branco DOC white wine, flour, salt, and beef broth (if using), stirring well until it boils.
4. Let it boil well, then reduce the heat, maintaining a slow cook to thicken the sauce and make the meat tender and juicy.
5. When serving, sprinkle with black pepper to taste.
6. Serve with sautéed potatoes drizzled with Monovarietal Cobrançosa Extra Virgin Olive Oil – Herdade do Estacal or with fried bread strips placed on the sides of the platter.

Pairing

Herdade do Estacal's Vidigueira Grande Escolha Tinto DOC adds depth and balance to the intense hare stew.
Monovarietal Cobrançosa Extra Virgin Olive Oil – Herdade do Estacal, with its fruity and aromatic profile, enhances the sauce and sautéed potatoes.
The Alentejo cured meats and Cured Sheep Cheese complement as starters, and the regional sweets conclude the experience with a traditional touch.

Nutritional Information:

Per serving (1 portion)

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

The nutritional values presented are estimates calculated based on food composition tables and may vary according to the ingredients used, cooking methods, and quantities actually consumed. This information is provided for guidance only.

Sources

Manuel Camacho Lúcio, Cozinha Regional do Baixo Alentejo
Traditional recipes from Baixo Alentejo

Traditional recipe from Baixo Alentejo, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo”.