Winter stew with hare, caramel apples and pearl couscous salad by Ron Blaauw

Ingredients for 4 persons:

Hare stew:

  • 100 gr butter
  • 4 hare bolts
  • 2 tablespoons flower
  • 1 tablespoon tomato paste
  • 300 gr bouquet vegetables (carrot, onion, leek en turnip)
  • 2 laurel leaves
  • 10 black pepper granules
  • 1 teaspoon juniper
  • 1 branch rosemary
  • 2 dl red wine
  • 4 dl wild stock
  • 50 gr pure chocolate
  • 50 gr gingerbread
  • 2 tablespoons flat leaf parsley

Pearl couscous:

  • 200 gr pearl couscous
  • 600 gr vegetables or poultry stock
  • 50 gr olive oil
  • 100 gr carrot brunoise
  • 100 gr onion brunoise
  • 2 laurel leaves
  • 50 gr soaked raisins
  • 20 gr almonds (gehalveerd of geschaafd, goudbruin gebruneerd (op de Braaimaster))
  • 1 tablespoon mint
  • 1 tablespoon flat leaf parsley

Apples:

  • 2 pieces fresh sweet apple (Elstar or Braeburn)
  • 50 gr butter
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 1 branch rosemary, thin chopped
  • ½ lemon, zeste and juice
  • Preheat the WWOO Braaimaster, on an indirect method for 180c.
  • Prepare everything. Cut and wash the vegetables.
  • Melt the butter in a “Dutchoven” or just a pan with a thick bottom.
  • Add salt and pepper to the hare bolts. After that, add flower to the meat and bake this with the butter on the WWOO Braaimaster, on direct fire.
  • Add the herbs and vegetables and bake this with the rest.
  • After that, add the tomato paste and bake this with the rest for 5 minutes.
  • Extinguish all of this with red wine and wild stock.
  • Cook this on a low and indirect fire for about 4 hours on 110c.
  • The meat is well done when it doesn’t stick to the bones anymore.
  • Take out the meat of the moisture, pick the meat of the bones and keep this aside.
  • Sift the sauce and boil it till it has reached the perfect level of thickness.
  • For the couscous, add some oil in the pan and stew the onion and carrot softly.
  • Add the couscous itself and the remaining ingredients, except for the fresh herbs.
  • Cook this al dente in 30 minutes, in a covered pan on the WWOO Braaimaster.
  • Before serving, add the thin chopped fresh herbs and almonds.
  • Peel the apples and cut these in equal pieces.
  • Melt the butter in a oven proof bowl or a pan.
  • Bake the apples till they are golden brown. At last, add the honey and sugar and let it caramelize.
  • Extinguish this with the lemon zeste and juice.

For serving:

  • Mix the gingerbread and chocolate with the tasteful wild sauce and taste it.
  • Add the picked hare meat.
  • Stir the couscous and taste it.
  • Put the couscous in a preheated plate. After that, add the stew.
  • Garnish the dish with the warm, caramelized apples and flat leaf parsley.

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Proposal

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