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Hare Ragu with Rosemary and Red Wine

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Hare Ragu with Rosemary and Red Wine
18th February, 2018

Hare has to be one of the most underutilised meats I know of yet it’s a great ingredient to cook with and is full of flavour which is perfect for this take on a ragu

If you’re confident about attempting to joint and butcher the hare yourself then have a look on line where there are several videos to give advice. If not; ask your local butcher if they can it for you


  • 1 hare, joint the carcass and cut the meat into 1cm cubes
  • 3 Tbsp olive oil
  • 2 onions, finely chopped
  • 3 cloves of garlic, chopped
  • 1 celery stick, finely sliced
  • 250mls red wine
  • 2 sprigs rosemary
  • 1/2 tin chopped tomatoes
  • 1 litre beef stock


    In a saucepan, add the oil and bring to temperature of a medium heat

    Add the cubed hare and brown all over for a few minutes. Using a slotted spoon; remove the browned hare onto a plate and keep warm

    Add the onions and celery and begin to sweat down for about 10 minutes. Add the garlic and continue to cook for another minute

    Add the hare back into the pan and pour in the red wine. Bring to a boil and drive off the alcohol for a minute and then drop the heat down to a simmer

    Add the rosemary, chopped tomatoes and roughly half the beef stock until the meat is just about covered. Pop a lid on the sauce pan and let it simmer for about an hour. The hare meat should be very tender

    If needed, you can top up the liquid with the remaining stock

    Serve with pasta, polenta or with neeps and tatties