Winter stew by Ron Blaauw

When it’s winter, this stew by Ron Blaauw is a real treat.

Ingredients

Hare stew

  •   100 gr butter
  •   4 hare legs
  •   2 tbsp flour
  •   1 tbsp tomato purée
  •   300 gr bouquet of vegetables (carrot, onion, leek, and tuber)
  •   2 bay leaves
  •   10 black pepper grains
  •   1 tsp juniper berries
  •   1 sprig of rosemary
  •   2 dl red wine
  •   4 dl game broth/broth
  •   50 gr dark chocolate
  •   50 gr gingerbread
  •   2 tbsp flat parsley

Pearl couscous

  •   200 gr pearl couscous
  •   600 gr vegetables or poultry broth/broth
  •   50 gr olive oil
  •   100 gr carrot brunoise
  •   100 gr onion brunoise
  •   2 bay leaves
  •   50 gr of soaked raisins
  •   20 gr almonds (halved or slivered, baked golden-brown on the Braaimaster)
  •   1 tbsp mint
  •   1 tbsp flat-leaf parsley

Apple

  •   2 fresh sweet apples (Elstar or Braeburn)
  •   50 gr butter
  •   1 tbsp honey
  •   1 tbsp sugar
  •   1 sprig finely chopped rosemary
  •   ½ lemon, zest and juice

How to prepare

  •   Preheat the WWOO Braaimaster, indirectly, to 180 °C.
  •   Cut and wash the vegetables.
  •   Melt the butter in an oven or a heavy-bottomed pan.
  •   Season the hare legs with salt and pepper. Flour the meat and fry it in the butter on the WWOO Braaimaster, over an open fire.
  •   Add the herbs and vegetables and let it fry.
  •   Then add the tomato purée and fry for 5 minutes.
  •   Deglaze using the red wine and the wild broth.
  •   Cook this gently on indirect heat for about 4 hours at 110 °C.
  •   The meat is done when it falls off the bone.
  •   Remove the meat from the BBQ, pull all the meat from the bones and set it aside.
  •   Strain the sauce and cook it well until it has the preferred thickness.

For the pearl couscous: pour the oil into the pan and gently fry the onion and carrot.

  •   Add the couscous and other ingredients, except for the fresh herbs.
  •   Cook this for about 30 minutes, with a lid on, on the WWOO Braaimaster.
  •   Before serving, add the finely chopped fresh herbs and almonds.
  •   Peel the apple and cut it into wedges.
  •   Melt the butter in an ovenproof bowl or pan.
  •   Fry the apples until they are golden-brown. Then add the honey and sugar and let it caramelize well.
  •   Deglaze the apples with the lemon zest and juice.

How to serve

  •   Mix the herbs or gingerbread and chocolate through the tasty game sauce.
  •   Add the pulled hare meat.
  •   Stir the couscous well.
  •   Spoon the couscous onto a preheated plate. Then add the stew.
  •   Garnish with the warm apples and some flat-leaf parsley.

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Serves 4 persons

Preparation: 30 minutes

Cook: 290 minutes

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