To quickly and easily cook a hare in the oven, you only need a couple of things: a good fresh hare and some fresh herbs. Serve the hare with rice, spaghetti, or polenta. Cote du Rhône or Beaujolais are perfect for this dish.
Instructions
Chop vegetables coarsely. Chop the garlic with a crusher. Chop the rosemary, oregano and thyme.
Heat the skillet or baking sheet in which you decide to cook the hare. Dip the pieces of meat in flour, shake off the excess with the palm of your hand. Season with salt and pepper to taste. Pour olive oil into a hot skillet and sauté the meat on the stove on all sides for about 4 minutes, until golden brown. Add meat in batches to the skillet if it doesn't fit all at once. Remove the meat from the pan and set aside on a plate for now.
Place the onions, carrots, celery and garlic in a skillet and simmer for about 4 minutes, stirring occasionally. Then pour in water and broth, add a mixture of herbs and hare meat. Season with salt and pepper again. Let it boil, then close the lid and place in the oven to bake.
Leave the hare in the oven for about 40 minutes (if you only cook hare legs, add another 20 minutes). The oven temperature should be 170 degrees.
Place the sauce, vegetables, and hare meat on top of boiled rice, spaghetti, or polenta. Serve to the table.
