Braised hare and fennel
Braised hare and fennel

Preparation time 15 minutes

Total time: 2 hours 25 minutes

Ingredients

  1. 125 mL (½ cup) finely chopped pancetta
  2. 1 hare, about 1 kg (2 lb.), cut in pieces
  3. 1 package (284 g) pearl onions, peeled*
  4. 2 medium fennel bulbs, in quarters
  5. 375 mL (1½ cups) peeled carrots chunks
  6. 250 mL (1 cup) parsnips or
  7. turnips, peeled and cut into rounds
  8. 375 mL (1½ cups) Compliments 30% Less Sodium Chicken Bouillon
  9. 30 mL (2 tbsp.) Dijon mustard
  10. To taste, salt
  11. and pepper
  12. To taste, fennel fronds
  13. or fresh dill, coarsely chopped

Directions

  1. Preheat oven to 180°C (350°F).
  2. In a large ovenproof skillet with a lid, sauté pancetta over medium-high heat for 3 minutes. Add pieces of hare and sear for 2 minutes per side, or until nicely golden. Remove hare and pancetta from skillet and reserve. 
  3. Cook pearl onions, fennel quarters, and carrots in the same skillet for about 5 minutes, or until vegetables are lightly browned. 
  4. Add chicken bouillon, mustard, and reserved hare and pancetta mixture to pan, and season with salt and pepper to taste. Stir well and cover. Cook in the oven for about 2 hours, or until vegetables are tender and the meat flakes easily with a fork. Baste meat regularly with bouillon during cooking to prevent it from drying out.
  5. Serve hare and vegetables on a bed of fresh pasta with bouillon spooned over top. Sprinkle with fennel or dill. 

*Chef’s secret: The best method for peeling pearl onions is to plunge them into a pan of boiling water for 30 seconds, drain, and then cool under cold running water. Using a paring knife, cut off ends and peel. Easy as anything!

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