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.