Hare leg meat/poulet
Hare leg meat/poulet
Hare leg stew meat
This hare leg meat is cut into small stew pieces and ready to use. The meat is lean and firm and becomes tender when cooked slowly. Perfect for stews or a classic ragout.
What is hare leg meat?
Hare leg meat comes from the hind leg of the hare. It is cut into pieces so it cooks evenly. When prepared at a low temperature, the meat develops its characteristic texture. Ideal for slow cooking with a sauce or vegetables of your choice.
Order hare leg stew meat online
Ordering is quick and easy. Order in the morning and receive it the same evening anywhere in the Netherlands or Belgium. Prefer another delivery day? That’s also possible. The meat is flash-frozen and vacuum packed to preserve its quality.
PREPARING HARE POULET
Hare poulet is a rich stew full of deep flavors. The meat is slowly braised in a hearty sauce until it becomes tender and the flavors blend beautifully.
- Defrost the hare poulet slowly in the refrigerator, preferably the day before preparation.
- Take the meat out of the fridge an hour before cooking so it can reach room temperature.
- Pat the meat dry with kitchen paper.
- Season generously with salt and pepper.
- Lightly dust with flour to create a nice crust and help the sauce thicken later.
- Heat oil and butter in a heavy pan and brown the meat in batches until golden.
- Add a sprig of thyme, a sprig of rosemary, and a crushed garlic clove while browning for extra flavor.
- Remove the meat once it has taken on a good color.
- In the remaining fat, sauté the mushrooms and pearl onions until they start to color.
- Return the meat to the pan.
- Spread a thin layer of mustard on a slice of gingerbread and place it on top of the meat.
- Add a splash of game stock or broth until the meat is just covered.
- Scrape up the browned bits from the bottom so all those deep flavors enrich the sauce.
- Bring gently to a boil, then lower the heat.
- Let it simmer slowly with the lid half on the pan until the meat is completely tender. This will take about one and a half to two hours.
- Stir occasionally and check that there is enough liquid in the pan. The core temperature of the meat should reach around 90 °C for perfect tenderness.
Ingredients
haasNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 477 |
| Energie (kcal) | 114 |
| Vet (g) | 3.0 |
| Verzadigd vet (g) | 1.3 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.8 |
| Zout (g) | 0.13 |
Hare leg meat/poulet
Making game soup or hare stew? This hare leg meat is very suitable for this!
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- Same day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
Making game soup or hare stew? This hare leg meat is very suitable for this!
-
Product Information
-
Preparation
- Defrost the hare poulet slowly in the refrigerator, preferably the day before preparation.
- Take the meat out of the fridge an hour before cooking so it can reach room temperature.
- Pat the meat dry with kitchen paper.
- Season generously with salt and pepper.
- Lightly dust with flour to create a nice crust and help the sauce thicken later.
- Heat oil and butter in a heavy pan and brown the meat in batches until golden.
- Add a sprig of thyme, a sprig of rosemary, and a crushed garlic clove while browning for extra flavor.
- Remove the meat once it has taken on a good color.
- In the remaining fat, sauté the mushrooms and pearl onions until they start to color.
- Return the meat to the pan.
- Spread a thin layer of mustard on a slice of gingerbread and place it on top of the meat.
- Add a splash of game stock or broth until the meat is just covered.
- Scrape up the browned bits from the bottom so all those deep flavors enrich the sauce.
- Bring gently to a boil, then lower the heat.
- Let it simmer slowly with the lid half on the pan until the meat is completely tender. This will take about one and a half to two hours.
- Stir occasionally and check that there is enough liquid in the pan. The core temperature of the meat should reach around 90 °C for perfect tenderness.
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Voedingswaarde
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Reviews
Hare leg stew meat
This hare leg meat is cut into small stew pieces and ready to use. The meat is lean and firm and becomes tender when cooked slowly. Perfect for stews or a classic ragout.
What is hare leg meat?
Hare leg meat comes from the hind leg of the hare. It is cut into pieces so it cooks evenly. When prepared at a low temperature, the meat develops its characteristic texture. Ideal for slow cooking with a sauce or vegetables of your choice.
Order hare leg stew meat online
Ordering is quick and easy. Order in the morning and receive it the same evening anywhere in the Netherlands or Belgium. Prefer another delivery day? That’s also possible. The meat is flash-frozen and vacuum packed to preserve its quality.
PREPARING HARE POULET
Hare poulet is a rich stew full of deep flavors. The meat is slowly braised in a hearty sauce until it becomes tender and the flavors blend beautifully.
Ingredients
haasNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 477 |
| Energie (kcal) | 114 |
| Vet (g) | 3.0 |
| Verzadigd vet (g) | 1.3 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.8 |
| Zout (g) | 0.13 |
