Stewed hare with polenta and savoy cabbage

Ingredients

For 1 serving

• Hare160 g
• Onion40 g
• Carrots40 g
• Celery30 g
• Cloves0.2 g
• Cinnamon1 pinch
• Beef broth300 ml
• Polenta (cornmeal)50 g
• Savoy cabbage150 g
• Extra virgin olive oil10 g
• Red wine80 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: October – December

Method

1. Finely chop the onion, carrots and celery. Pat the hare pieces dry with kitchen paper and warm the meat stock in a small pan.
2. Heat half the oil in a casserole over medium-high heat and brown the hare for 8 minutes, turning, until golden; add the chopped vegetables and cook for another 5 minutes, until softened. Season with salt and pepper.
3. Deglaze with the red wine and let it bubble for 2 minutes over high heat, until the smell of alcohol has gone.
4. Add the cloves, a pinch of cinnamon and the hot stock, cover and cook over the lowest heat for 100 minutes, until the meat comes easily off the bone; add a splash of water if the sauce gets too dry.
5. With 40 minutes to go, bring the water for the polenta to the boil with a pinch of salt, pour in the cornmeal in a thin stream while whisking and cook over low heat, stirring often, until it pulls away from the sides.
6. Meanwhile remove the outer leaves and tough core of the savoy cabbage and cut it into thin strips. Stew it in a frying pan with the remaining oil, a pinch of salt and a splash of water, covered, over medium-low heat for 15 minutes, until soft.
7. Remove the cloves and serve the hare with its sauce, the polenta and the cabbage.