Stewed Hare

Hare stew is one of the most traditional game dishes in the Lower Alentejo. The hare's rich, flavoursome meat, slowly cooked in a rich sauce of olive oil, lard and white wine, makes for a celebratory 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 hare stew

• 1 whole hare, cut into pieces
• 1 dl of Single-Varietal Cobrançosa 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, as needed
• Black pepper to taste
• 2 dl meat stock (optional)

How to make hare stew

1. Prepare the base. In a large pot, make a base 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 approximately 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 the 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 has thickened and the meat is tender and succulent.
5. Serve. Sprinkle with black pepper to taste. Serve with sautéed potatoes drizzled with Single-Varietal Cobrançosa Extra Virgin Olive Oil or with strips of fried bread placed around the edges of the serving dish.

Tips for a more flavoursome hare stew

The secret to this stew lies in slow cooking - the longer the hare cooks over low heat, the more tender and flavoursome 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's Single-Varietal Cobrançosa Extra Virgin Olive Oil, with its fruity, aromatic profile, is essential at two stages: in the initial base, where it creates the foundation of the sauce, and at the end, drizzled over the sautéed potatoes, where it brings out all its freshness and aroma.

Wine to serve with hare stew

We suggest Herdade do Estacal's Vidigueira Grande Escolha Tinto DOC, served at between 16 and 18 °C. With depth and balance, it complements the hare's intense flavour and 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 Doughnuts, Lemon Biscuits or Extra Orange Preserve round off the meal 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 saturates: 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 calculated based on the quantities indicated and may vary according to the ingredients used. This information is provided for guidance only.

Bring this Alentejo tradition to the table

Prepare this recipe with Single-Varietal 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 "À Mesa com o Alentejo" blog, while fully preserving the original methods and ingredients.
Source: Manuel Camacho Lúcio, Regional Cuisine of the Lower Alentejo.