Belgian polder hare leg is a characterful cut of truly wild Belgian game with an exceptionally deep and pronounced flavour. The dark meat is lean, firm in texture and particularly well suited to slow cooking. Our hares come from the Belgian polders, where they live freely and feed naturally on grasses, grains and agricultural crops. For a classic preparation such as hare stew, the leg is perhaps the finest cut: slowly braised, the meat becomes wonderfully tender while retaining its powerful game flavour. As a normal portion, allow one hare leg per person. This product is delivered frozen. Hares may contain shot pellets from hunting.
Why is hare leg so well suited to slow-cooked dishes?
The leg is a strongly developed muscle and therefore naturally has more structure than, for example, the saddle or loin of the hare.
This makes hare leg particularly suitable for slow cooking. During braising, the muscle fibres have time to soften while the meat absorbs the flavours of wine, game stock, herbs and vegetables.
For traditional preparations such as hare stew, civet or slowly braised hare leg, this is an exceptionally rewarding cut.
What does hare leg taste like?
Hare leg has a very pronounced wild game flavour.
Anyone who enjoys powerful, characterful game will find exactly that in hare leg: dark meat, deep aromatic flavours and an unmistakable wild character.
Its flavour is considerably more intense than that of, for example, roe deer and therefore pairs particularly well with accompaniments that have enough character of their own.
Hare leg combines beautifully with:
- red wine
- game stock
- juniper berries
- bay leaf and thyme
- shallot and onion
- carrot and celeriac
- mushrooms
- pearl onions
- bacon
- redcurrants or cranberries
- dark chocolate
- red cabbage
- Belgian endive
- mashed potatoes or croquettes
What makes a Belgian polder hare special?
Our hares come from the Belgian polders.
The fertile agricultural land provides them with an abundant natural food supply. They find grasses, herbs, grains, wheat, beet and other crops there.
Thanks to this food-rich environment, polder hares can generally grow to a substantial size.
Because this is truly wild game, every hare is different. Weight, size, age and texture may therefore vary.
These natural differences are part of the product and are precisely one of the characteristics of authentic wild game.
How do you cook hare leg?
Hare leg needs time.
Unlike the tender meat of the saddle, the leg is not intended for quick pink cooking. The best results are achieved by first browning the meat thoroughly and then allowing it to braise gently for a longer period.
A classic preparation starts by lightly dusting the hare legs with flour and browning them well in butter.
Aromatic ingredients such as shallot, carrot, bay leaf and thyme are then added, followed by red wine and game stock or a rich brown stock.
Allow the meat to braise very gently for approximately 2 hours, or longer if necessary.
The exact cooking time depends on the size and structure of the hare leg. The meat is ready when it has become clearly tender and begins to come away easily from the bone.
With hare leg, it is not the clock but the tenderness of the meat that tells you when the dish is ready.
Should hare leg be marinated?
Not necessarily.
Traditional hare stew is sometimes prepared by marinating the meat beforehand in red wine, vegetables and herbs. This can add another layer of flavour, but it is certainly not essential for a good-quality hare leg.
Browning the meat well and then slowly braising it in red wine, game stock, vegetables and herbs already produces tremendous depth of flavour.
If you do wish to marinate the hare legs, leave them for several hours or overnight in the refrigerator with red wine, shallot, carrot, thyme, bay leaf and a few juniper berries.
How much hare leg do you need per person?
As a normal portion, allow one hare leg per person.
Because the leg contains bone, the total weight is naturally higher than the actual quantity of meat served on the plate.
For an extensive multi-course menu a smaller portion may be sufficient, but for a classic main course, one hare leg per person is a good guideline.
Why can one hare leg be larger than another?
A wild hare is a natural product.
Hares are not produced to reach a predetermined target weight. Their age, habitat, diet and activity vary from one animal to another.
As a result, hare legs may differ in size, weight and texture.
This does not indicate a difference in quality. It is simply characteristic of truly wild game.
Why is this hare leg delivered frozen?
Wild game is a delicate, highly seasonal product.
At Gustor, these hare legs are delivered frozen. Freezing allows us to preserve the quality of this delicate wild game at the right moment and keep it in optimal condition until preparation.
Allow the hare legs to thaw slowly and completely in the refrigerator before cooking.
Freezing is particularly suitable for this type of wild game and does not prevent you from achieving an excellent result when the product is thawed and prepared correctly.
Buy Belgian polder hare legs online at Gustor
At Gustor, during the game season, we choose truly wild Belgian game.
Hare leg is an ideal cut for lovers of traditional game cuisine.
Those looking for a milder style of game may prefer roe deer. But anyone who appreciates a deep, powerful and very pronounced game flavour will find hare leg one of the most characterful cuts of the season.
Slowly braised with red wine, game stock and aromatic herbs, its distinctive character comes fully into its own.
This product is delivered frozen.
Frequently Asked Questions About Hare Leg
Does hare leg have a strong game flavour?
Yes. Hare leg has a very pronounced and powerful game flavour. It is one of the most characterful cuts of traditional wild game.
Is hare leg tender?
The leg naturally has a firmer texture than the saddle. By braising it slowly and gently, the meat becomes wonderfully tender.
How much hare leg do I need per person?
As a normal portion, allow one hare leg per person.
How long should hare leg be braised?
Allow approximately 2 hours of gentle braising. Depending on the size and structure of the leg, it may require a little longer. It is ready when the meat is tender and begins to come away easily from the bone.
Should I marinate hare leg first?
No. Marinating is optional rather than essential. Slow cooking with red wine, game stock, vegetables and herbs already creates tremendous depth of flavour.
Which wine should I use for hare stew?
Choose a dry, full-flavoured red wine that you would also enjoy drinking. Pinot Noir, Burgundy, Côtes-du-Rhône or another dry red wine with sufficient freshness works particularly well.
Which accompaniments go well with hare leg?
Red cabbage, Belgian endive, celeriac, mashed potatoes, croquettes, mushrooms, cranberries, apple and pear all pair beautifully with the powerful flavour of hare.
Is this hare leg delivered frozen?
Yes. This product is delivered frozen. Allow it to thaw slowly and completely in the refrigerator before preparation.
RECIPE: Classic Hare Stew with Red Wine, Mushrooms and Pearl Onions
Hare stew is perhaps the most classic way to prepare hare legs. The meat is slowly braised in red wine and game stock until beautifully tender. Mushrooms, smoked bacon and pearl onions add even more depth, while a small amount of dark chocolate and redcurrant jelly rounds out the sauce.
The finished dish should certainly not taste sweet. The chocolate and jelly are used only to give the powerful game sauce additional roundness, complexity and balance.
Serves 4 – preparation and cooking time: approximately 2 hours 45 minutes
Ingredients for the hare
- 4 hare legs
- 2 to 3 tbsp flour
- 30 g butter
- 1 tbsp neutral oil
- 3 shallots, roughly chopped
- 2 carrots, roughly chopped
- 1 celery stalk, roughly chopped
- 2 garlic cloves
- 2 sprigs thyme
- 1 bay leaf
- 4 juniper berries, lightly crushed
- 500 ml dry red wine
- approximately 750 ml strong game stock or brown stock
- freshly ground black pepper
- salt
For the garnish
- 150 g smoked bacon lardons
- 200 g small mushrooms
- 150 g pearl onions
- 20 g butter
To finish the sauce
- 25 to 30 g dark chocolate, at least 70% cocoa
- 1 to 2 tbsp redcurrant or cranberry jelly
- optional: 1 tsp red wine vinegar
- 15 g ice-cold butter
1. Prepare the hare legs
Allow the frozen hare legs to thaw slowly and completely in the refrigerator.
Remove them from the refrigerator approximately 30 minutes before cooking and pat them thoroughly dry.
Season lightly with pepper and salt.
Dust the hare legs very lightly with flour and shake off any excess.
The flour not only helps the meat to brown but also provides a slight natural thickening for the sauce.
2. Brown the hare legs thoroughly
Heat the oil and butter in a large, heavy casserole.
Brown the hare legs thoroughly on all sides until they develop a deep colour. If necessary, do this in batches so that the pan remains sufficiently hot.
Good browning is important because this is where much of the eventual flavour of the hare stew is developed.
Remove the legs from the casserole and set them aside temporarily.
3. Cook the vegetables
Add the shallots, carrots and celery to the same casserole.
Cook for several minutes until the vegetables begin to colour.
Add the garlic, thyme, bay leaf and juniper berries.
Cook for another minute.
4. Deglaze with red wine
Pour the red wine into the casserole.
Use a wooden spoon to loosen all the richly browned bits from the bottom.
Allow the wine to reduce vigorously for a few minutes.
Return the hare legs to the casserole.
Add enough game stock so that the meat is mostly, but not necessarily completely, covered.
5. Slowly braise the hare
Bring the liquid very gently towards a simmer.
Then turn the heat down very low and allow the hare legs to braise gently for approximately 2 hours, with the lid partially covering the casserole.
The liquid should barely bubble.
From about 1 hour 45 minutes onwards, check the tenderness regularly.
A large, firm hare leg may need a little more time.
The hare is ready when the meat is tender and begins to come away easily from the bone.
6. Prepare the classic garnish
Meanwhile, fry the bacon lardons in a separate pan until lightly crisp.
Remove them from the pan.
Add a little butter and fry the mushrooms over high heat until nicely browned.
Then cook the pearl onions until lightly caramelised.
Set everything aside.
7. Prepare the sauce
Carefully remove the cooked hare legs from the casserole and keep them warm.
Strain the cooking liquid, gently pressing the vegetables to extract as much flavour as possible into the sauce.
Return the strained sauce to the casserole.
Reduce it uncovered until it becomes nicely concentrated and lightly coats the back of a spoon.
8. Add the chocolate and redcurrant jelly
Reduce the heat.
First add approximately 25 g of dark chocolate and allow it to melt completely.
Then stir 1 tablespoon of redcurrant jelly into the sauce.
Taste.
Only add more jelly if you feel it is necessary.
The sauce should remain powerful and savoury. The chocolate and redcurrant should remain in the background and must never make the sauce taste sweet.
If the sauce tastes a little too rich or rounded, a teaspoon of red wine vinegar can provide a welcome touch of freshness.
9. Bring the hare stew together
Return the hare legs to the sauce.
Add the mushrooms, bacon and pearl onions.
Allow everything to warm through very gently for another 10 minutes so that the flavours come together.
Just before serving, remove the casserole from the heat and optionally stir in 15 g of ice-cold butter for extra gloss and richness.
10. Serve
Serve one hare leg per person with a generous amount of sauce and garnish.
Classic accompaniments include mashed potatoes, croquettes, celeriac purée, red cabbage or caramelised Belgian endive.
A small amount of cranberries or poached pear provides an attractive fresh-sweet contrast.
Gustor's Tip
Hare stew is often even better when it is prepared one day in advance.
After cooking, allow the dish to cool and store it in the refrigerator. By the following day, the flavours of the hare, red wine, game stock and herbs will have blended even more deeply.
Reheat the hare stew very gently. Do not allow it to boil vigorously.
And above all, give the hare legs enough time.
A deeply flavoured piece of wild game should never be rushed. Slow cooking transforms the powerful flavour of hare into one of the great classics of game cuisine.
