Recette de cuisineHomemade recipes · Hainaut
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Hare stew

Hare stew

Main dishes

A classic of Alt Urgell cuisine, this wild boar stew is fragrant and delicious.

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Recipe from Josep Xicota, Rfom, CommonsDelinker (Wikibooks), adapted by Recette de cuisine · · updated on

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This wild boar stew is a traditional dish from the Alt Urgell region in Catalonia. It is full of flavour and texture, offering a unique culinary experience.

Ingredients and directions

  • Prep time24 min
  • Cook time2 hr
  • Total2 hr 24 min
  • DifficultyMedium
  • Cooking methodfour

Ingredients

6 people
  • $0.05
  • $3.16
  • $1.85
  • $0.21
  • $1.80
  • $1.30
  • $0.80

Directions

  1. Cut the mutton into pieces and clean them with water and vinegar. Place them in a marinade with the other ingredients for a full day. ≈ 8 min
  2. The next day, cook the stew in a clay pot over low heat for two hours. Once it is nicely browned, add a pinch of garlic and chopped bell pepper, almonds, and hazelnuts.
  3. Add the cognac, and let it simmer until the sauce thickens. Then add the potatoes and mushrooms, and continue to simmer until the potatoes are tender.
  4. Serve hot, with toasted almonds. ≈ 2 min

Equipment

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Before you start

Ingredients

  • Rabbit meat, 500g
  • 1/4 cup of olive oil
  • 1 head of Allium sativum (garlic)
  • 1 bell pepper
  • 200 g of pork lard
  • black pepper
  • 2 bay leaves
  • An earlobe
  • 1 tablespoon of broth
  • Garlic (Allium sativum) and julienned bell pepper
  • One branch of sage
  • Canelle in powder form
  • One glass of cognac
  • Potatoes
  • Roasted almonds
  • Moixères

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