Hare in Culinary Terms
Hare is a game meat with a richer, stronger, and more flavorful taste than rabbit. It is best prepared using slow-cooking methods, such as stews and casseroles, which help tenderize its muscular legs. While younger hares (called leverets) can be roasted, older hares generally require slow cooking to achieve tenderness.
Traditional dishes include the British jugged hare, a rich stew, and the German Hasenpfeffer, a stew with a wine or vinegar base.
Hare Selection
You will be enjoying:
BRAISED HARE – AED 165
Polenta, pearl onion, green vegetables
HARE RAGU – AED 115
Tagliatelle, Parmesan cheese
ROASTED HARE – AED 215
Confit potato, baby vegetables, red wine sauce
Culinary Properties and Preparation
- Flavor: Hare has a deeper, more intense, and gamey flavor than rabbit.
- Tenderness: As hares are muscular, their meat benefits from low-and-slow cooking methods, particularly for the hind legs.
Cooking Methods:
- Slow-cooking: Stews and casseroles are ideal for tenderizing the meat.
- Roasting: Suitable mainly for young hares (leverets).
- Barding/Larding: Adding fat or larding can prevent the meat from drying out.
Dish Examples:
- Jugged hare: A traditional British slow-cooked dish that uses the blood to create a rich sauce.
- Hasenpfeffer: A German stew made with marinated hare or rabbit, wine or vinegar, and spices such as black pepper.
- Lagos stifado: A Greek and Cypriot stew prepared with pearl onions, red wine, and vinegar.
