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April 25, 2024 #Meat #Funding

Hare marinade

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114 (Kcal)


2 Hours


  • 3 tablespoons oil
  • 4 large hare trouts boneless
  • 4 onions cut in quarters
  • 4 thinly sliced carrots
  • 2 bay leaves
  • 4 cloves
  • Salt to taste
  • Pepper to taste
  • ½ cup white wine
  • ½ cup white wine vinegar
  • ½ cup oil
  • 1 tablespoon of brown sugar.
  • Step 1 - In a frying pan, heat the oil over medium-high heat and brown the hare. Remove and set aside.
  • Step 2 - Preheat the oven to medium temperature (180°C).
  • Step 3 - In a large ovenproof dish or pot assemble the marinade, layer the onions, carrots, reserved hare prey, bay leaf, cloves, salt and pepper. Drizzle with the wine, vinegar and ½ cup of oil and sprinkle the surface with the sugar. Cover and bake for 1½ hours or until the hare meat is very soft.
  • Step 4 - Remove the dish or pot from the oven and let the marinade cool in the same dish until the next day. Serve the hare marinade cold, accompanied by the cooked vegetables.