In this, the next in my long list of recipes from Spain, we will see a simple, but very interesting and tasty hare recipe using it alongside apple, chocolate and walnuts.
Hare is a well used ingredient in Spain, particularly in the centre of the country where they tend to use more meat and game than on the coasts. Rabbit is more commonly used than hare in Spain and you can certainly substitute hare for rabbit with this recipe if you can’t find hare in your local butcher’s.
Hare is a darker and slightly tougher meat, with a stronger taste, very well suited to hearty winter stews. If you look around on the internet you can find many hare recipes from Spain with a wide variety of accompaniments.
“Liebre con salsa de nueces”
Ingredients for 4 people:
20g of flour
2 garlic cloves
30g of grated chocolate
100ml of red wine
100ml of white wine
Clean and cut the hare into pieces, season with salt, and fry lightly. Then put to one side.
Chop the onion and garlic and brown in the same oil.
Chop the apple.
When the onion and garlic get a bit of colour, add the hare, the apple, the flour, the grated chocolate, both wines and a little bit of water.
Crush the walnuts in a mortar and add to the stew.
Cook for 1 ½ hours or until the meat is tender.
When done, remove the sauce and blend.
Put the hare back on the heat again and cook for a few more minutes.
Serve with a bit of parsley.