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🍽️ Braised hare with creamy polenta

747 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 2 Onions
• 250 g Celery root
• 1.5 kg Hare kitchen-ready cut into 8 pieces (1 Hare)
• Salt
• Pepper (from the mill)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato paste
• 200 ml dry white wine
• 250 ml Game stock
• 200 ml Milk
• 400 ml Vegetable broth
• Salt
• 150 g Cornmeal (instant)
• 1 tbsp Butter
• 2 Tomatoes
• 4 tbsp Chive rings
• 1 dash Lemon juice
• Pepper (from the mill)

Instructions

1. 1. Peel the carrots, onions, and celery. Cut the vegetables into small cubes.
2. 2. Rinse the hare briefly. Pat the meat completely dry with a kitchen towel.
3. 3. Season the meat generously with salt and pepper.
4. 4. Heat some oil in a large casserole dish.
5. 5. Sear the hare pieces on all sides until brown.
6. 6. Remove the meat from the pot and set it aside.
7. 7. Briefly fry the prepared vegetables in the same pot.
8. 8. Stir the tomato paste into the vegetables.
9. 9. Deglaze everything with wine.
10. 10. Add some meat stock.
11. 11. Place the hare pieces back on top of the vegetables.
12. 12. Preheat the oven to approx. 160 degrees Celsius.
13. 13. Let the meat braise for about 40 minutes.
14. 14. Turn the meat pieces occasionally during cooking.
15. 15. Put the milk, broth, and a pinch of salt in a pot.
16. 16. Bring the liquid to a boil.
17. 17. Stir in the semolina slowly with a whisk.
18. 18. Ensure the semolina is evenly distributed.
19. 19. Cover the pot.
20. 20. Let the polenta simmer on low heat for 4 to 5 minutes.
21. 21. Remove the lid.
22. 22. Stir in the butter.
23. 23. Let the polenta swell for another 5 to 10 minutes while stirring occasionally with a wooden spoon.
24. 24. Wait until the polenta is creamy.
25. 25. Add a little more broth if needed to achieve the desired consistency.
26. 26. Wash the tomatoes.
27. 27. Cut the tomatoes into quarters.
28. 28. Remove the core of the tomatoes.
29. 29. Dice the tomatoes finely.
30. 30. Mix the diced tomatoes and 2 tablespoons of chopped chives into the finished polenta.
31. 31. Remove the casserole dish with the hare from the oven.
32. 32. Taste the sauce.
33. 33. Adjust the seasoning.
34. 34. Thicken the sauce with a little cornstarch if you like, to make it creamier.
35. 35. Distribute the polenta evenly onto the plates.
36. 36. Place a piece of the hare roast on the polenta.
37. 37. Spoon some sauce over the meat.
38. 38. Sprinkle the remaining chives over the dish.
39. 39. Place the roasting pan with the remaining juice on the table.
40. 40. Allow each guest to help themselves to more sauce as desired.

Nutrition per serving

• kcal: 747
• Protein: 89 g · Fett/Fat: 22 g · Carbs: 38 g