Sardinian Hare Stew
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 people
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Calories
289 kcal
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Course
Main Course
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Cuisine
Italian
Sardinian Hare Stew
Description
Sardinian Hare Stew calls for hare or rabbit pieces that are first salted and rested to draw out moisture and enhance flavor. The meat is then browned thoroughly in olive oil to build a deep crust. Sautéed onion and garlic form the base, combined with chopped capers for flavorful complexity. Saffron is softened in hot water to release its color and aroma before joining the stew. Red wine vinegar brightens the rich mixture, while parsley adds herbal freshness. The stew simmers gently until the hare is tender and infused with the fragrant broth.
This stew is hearty and richly flavored with a balance of savory, tangy, and aromatic notes. It can be served as a main dish with rustic bread or polenta to soak up the sauce, suitable for cooler weather meals or when a slow-cooked dish is desired.
When browning the meat, take your time to ensure a well-developed color and flavor. The saffron water should be prepared while browning to maximize infusion. Do not add wine or stock beyond the vinegar and water base to preserve the intended flavor profile. The stew benefits from slow simmering to achieve tender texture and harmonious taste.
Ingredients
- 1-2 hare or rabbits
- 4 tablespoons olive oil
- 1/2 cup parsley plus another 1/4 cup for garnish, chopped
- 5 cloves garlic chopped
- 1 onion large, chopped
- 1/4 cup capers
- saffron large pinch
- 1 cup water to bloom saffron, warm
- 1/4 cup red wine vinegar high-quality
- salt
Instructions
- Salt the hare or rabbit pieces well and set aside at room temperature for 30 minutes.
- Get the olive oil hot over medium-high heat in a large pot or Dutch oven. Pat the hare pieces dry and brown well in the pot. You might need to turn the heat down to medium. Do it in batches and take your time. Place the browned pieces in a bowl while you do the others. This could take 30 minutes.
- Meanwhile, chop half the capers. Get your tap water running as hot as it will go and fill a cup measure. Crush the saffron in your palm and sprinkle it into the hot water. Get every bit, and let this soak as the hare is browning.
- Once the meat is all browned, remove it to a bowl. Add the onion and saute until browned. Add the garlic and cook for 1-2 minutes.
- Add everything into the pot except the extra 1/4 cup parsley, nestling the hare pieces in tight. If the liquid does not come at least halfway up the sides of the hare pieces, add some more water. Do not add wine or stock — the point is to have pure flavors here. Cover tightly and simmer gently over low heat for at least 90 minutes. Hare needs longer, but chicken and domestic rabbit should be done by then. Check the hare after 2 1/2 hours; it should be close to falling off the bone. When it is, pull the meat out and strip it from the bone.
- Return it to the pot with the extra parsley and mix well. Turn off the heat and cover for five minutes. Serve over polenta, couscous, Sardinian fregula pasta or with crusty bread. Don’t forget the wine: You will want a big, heavy red here.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 135mg | 45% |
| Sodium | 290mg | 12% |
| Potassium | 694mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 39mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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