Stewed Hare

Slow-cooked hare is one of the most traditional game dishes in the Lower Alentejo. The hare’s rich, flavourful meat, slowly cooked in a sauce made with olive oil, lard and white wine, makes 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 30 minutes
Total time: about 1 hour 45 minutes

Ingredients for slow-cooked hare

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

How to make slow-cooked hare

1. Prepare the base. In a large pot, sauté the lard, Cobrançosa olive oil, chopped bacon and 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 flavours.
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. Cook slowly. Let it boil well, then lower the heat and simmer for 1 hour to 1 hour 30 minutes, until the sauce has reduced and the meat is tender and juicy.
5. Serve. Sprinkle with black pepper to taste. Serve with sautéed baby potatoes drizzled with Cobrançosa Monovarietal Extra Virgin Olive Oil, or with strips of fried bread arranged around the edge of the serving dish.

Tips for more flavourful slow-cooked hare

The secret to this stew is slow cooking — the longer the hare simmers over low heat, the more tender and flavourful the meat becomes. Don’t rush it: patience is the most important ingredient in this recipe.

The role of olive oil in this recipe

Herdade do Estacal’s Cobrançosa Monovarietal Extra Virgin Olive Oil, with its fruity, aromatic profile, is essential at two stages: in the initial sauté, 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 slow-cooked hare

We recommend Herdade do Estacal’s Vidigueira Grande Escolha Tinto DOC, served at 16–18 °C. Its depth and balance pair well with the hare’s intense flavour and complement the rich, aromatic sauce.

Serving suggestions

For a complete meal, start with a regional platter of cured sheep’s cheese and Alentejo cured meats. For dessert, Lemon Rosquillas, Lemon Biscuits or Extra Orange Jam round off the meal with a traditional touch.

Approximate nutritional information

Per serving (1 person):

• 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
• Fibre: 1 – 3 g
• Salt: 2.0 – 3.0 g

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

Bring this Alentejo tradition to your table

Make this recipe with Herdade do Estacal’s Cobrançosa Monovarietal Extra Virgin Olive Oil and Vidigueira Grande Escolha Tinto DOC.

Also discover our Alentejo-style partridge, another traditional game dish from the Lower Alentejo.

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