Stewed Hare

Stewed hare is one of the most traditional game dishes from Baixo Alentejo. The intense and flavourful meat of the hare, slow-cooked in a rich sauce of olive oil, lard, and white wine, results in a festive dish — perfect for gathering around the table on cold winter days when game is at its best.

Yield: 1–2 servings
Prep time: 15 minutes
Cook time: 1 hour to 1 hour 30 minutes
Total time: approx. 1h45

Ingredients for stewed 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 White DOC wine
• 2 tablespoons flour
• Salt to taste
• Black pepper to taste
• 2 dl meat broth (optional)

How to make stewed hare

1. Prepare the sofrito. In a large saucepan, 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 flavours.
3. Add the liquid. Add the Vidigueira Grande Escolha White DOC wine, flour, salt, and meat broth (if using), stirring well until it comes to a boil.
4. Slow cook. Let it boil well, then reduce the heat, maintaining a slow cook for 1 hour to 1 hour 30 minutes, until the sauce thickens and the meat is tender and juicy.
5. Serve. Sprinkle with black pepper to taste. Serve with sautéed potatoes drizzled with Cobrançosa Monovarietal Extra Virgin Olive Oil or with fried bread strips placed on the sides of the serving dish.

Tips for a more flavourful stewed hare

The secret to this stew lies in slow cooking — the longer the hare cooks over low heat, the more tender and flavourful 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

The Cobrançosa Monovarietal Extra Virgin Olive Oil from Herdade do Estacal, with its fruity and aromatic profile, is essential at two moments: in the initial sofrito, where it creates the base of the sauce, and at the end, drizzled over the sautéed potatoes, where it fully releases its freshness and aroma.

Wine pairing for stewed hare

We suggest Vidigueira Grande Escolha Red DOC from Herdade do Estacal, served between 16 and 18 °C. With its depth and balance, it complements the intense flavour of the hare and the rich and aromatic sauce.

Table suggestions

For a complete meal, serve with a regional board of Cured Sheep Cheese and Alentejo charcuterie as a starter. For dessert, Lemon Ring Cookies, Lemon Biscuits, or Orange Extra Jam conclude 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 saturated: 18 – 25 g
• Carbohydrates: 15 – 25 g
• Sugars: 2 – 4 g
• Fibre: 1 – 3 g
• Salt: 2.0 – 3.0 g

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

Bring this Alentejo tradition to your table

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

Also discover our Alentejo-style Partridge, another traditional game dish from Baixo Alentejo.

Traditional recipe from Baixo Alentejo, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo", maintaining the original methods and ingredients.
Source: Manuel Camacho Lúcio, Cozinha Regional do Baixo Alentejo.