Ragout of hare leg
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill for direct & indirect grilling
Ingredients
• 6 hare legs
• Salt
• Pepper
• Sunflower oil
• 30 garlic cloves, peeled
• 6 lemongrass stalks, halved
• 25 g each of fresh thyme and
Rosemary sprigs
• 250 g BBQ sauce of your choice
• 50g butter
• 300 ml game stock
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preparation
➊ Season the hare legs with salt and pepper and rub with sunflower oil.
➋ Place them near the fire with the garlic cloves, lemongrass stalks, thyme and rosemary sprigs or grill them indirectly at medium heat (approx. 180 °C) until they are golden brown. This takes about 3 hours.
➌ Then take the hare legs off the grill, remove the meat from the bones and cut into 1 cm cubes.
➍ Place the meat cubes in a Dutch oven and bring to the boil together with the BBQ sauce, butter and game stock. Simmer with the lid closed and on low heat for 60 minutes and then serve.
Recipe by Rob Reinkemeyer
From passionate meat lover to convinced vegetarian and back again: New Zealand native Robert Reinkemeyer, known as Rob, set out to conquer the world with a wooden spoon after training as a chef. With him: a fair amount of curiosity and a great deal of passion for other (food) cultures. htt ps://kakato.eu/ .
Recipe from FIRE&FOOD issue 04/2019
