Belgian polder hare shoulders are characterful cuts of truly wild Belgian game with the powerful, distinctive flavour so typical of wild hare. The dark meat is lean and firm in texture and is at its best when cooked slowly. Hare shoulders are ideal for traditional hare stew and other slow-cooked dishes, can be prepared perfectly together with hare legs and are also excellent for making a powerful game stock. The hare shoulders are delivered frozen and packed in 500 g portions. As approximately 50% of the total weight is net meat, we recommend around 500 g of hare shoulders per person for a main course.
Why are hare shoulders so interesting?
The shoulders are among the parts of the hare that are used intensively throughout the animal's life.
As a result, the meat has more structure than the delicate meat from the saddle, but it also offers a great deal of flavour.
This makes hare shoulder particularly suitable for preparations where the meat is given enough time to become slowly tender.
For hare stew, civet, slow-cooked dishes and game stock, the shoulder is an exceptionally interesting and versatile cut.
What do hare shoulders taste like?
Hare is known for its powerful and very pronounced game flavour.
The shoulders have that same characteristic. The meat is dark, lean and intensely aromatic.
During slow cooking, the bones and connective tissue also release additional flavour and body into the cooking liquid. This makes hare shoulders interesting not only for the meat itself, but also for adding considerably more depth to a sauce, jus or stock.
Hare shoulders pair particularly well with:
- red wine
- game stock
- juniper berries
- bay leaf and thyme
- onion and shallot
- carrot and celery
- celeriac
- mushrooms
- bacon
- pearl onions
- redcurrants or cranberries
- dark chocolate
- red cabbage
- Belgian endive
What makes a Belgian polder hare special?
Our hare shoulders come from wild hares from the Belgian polders.
The fertile agricultural land provides the hares with an abundant natural food supply, including grasses, herbs, grains, wheat, beet and other agricultural crops.
Thanks to this food-rich environment, polder hares can generally grow to a substantial size.
But truly wild game remains a natural product. Age, weight, diet, activity and size differ from one animal to another.
As a result, the hare shoulders may also vary in size and texture.
This natural variation is not a shortcoming, but one of the characteristics of authentic wild game.
Can hare shoulders be cooked together with hare legs?
Absolutely.
Hare shoulders and hare legs are both particularly well suited to slow cooking and can therefore be prepared together in the same casserole.
This is ideal, for example, when preparing a larger quantity of traditional hare stew.
The hare legs provide attractive individual portions, while the shoulders add extra meat, bone and connective tissue to the dish. During the long cooking process, the shoulders also release a great deal of flavour into the sauce.
A combination of hare legs and hare shoulders therefore makes an excellent base for a rich, traditional hare stew.
How do you cook hare shoulders?
Hare shoulders need time.
Start by patting the meat thoroughly dry and browning it well in butter or oil.
Then add vegetables and aromatics such as shallot, onion, carrot, celery, thyme, bay leaf and a few lightly crushed juniper berries.
Deglaze with red wine and add a powerful game stock or brown stock.
Allow the shoulders to braise very gently for approximately 2 to 2½ hours, depending on their size and texture.
Judge the meat primarily by its tenderness rather than simply watching the clock.
When the meat comes away easily from the bone, the shoulders are ready.
Slow cooking transforms the firm texture of hare shoulder into wonderfully tender meat while at the same time adding tremendous depth of flavour to the sauce.
Can hare shoulders be used for hare stew?
Yes. Hare shoulders are excellent for traditional hare stew.
You can prepare the entire dish using hare shoulders or combine the shoulders with hare legs.
Because the shoulders contain bone and connective tissue, they release a great deal of flavour into the sauce during slow cooking.
For a rich, powerful hare stew, this is a considerable advantage.
Can hare shoulders be used to make game stock?
Certainly. In fact, this is one of the most interesting uses for hare shoulders.
A good game stock needs bones, meat, connective tissue, vegetables, sufficient time and thorough browning. Hare shoulders bring several of these elements together.
By first roasting the shoulders thoroughly and then allowing them to simmer gently for several hours with vegetables, herbs and optionally some red wine, you can create a particularly powerful stock with the distinctive flavour of hare.
This stock then provides an excellent base for:
- hare stew
- Grand Veneur sauce
- Poivrade sauce
- game jus
- sauces for other types of game
- other slow-cooked game dishes
If you regularly cook wild game, you can prepare a larger quantity of stock and freeze it in smaller portions for later use.
How much hare shoulder do you need per person?
Gustor hare shoulders are packed in 500 g portions.
Because hare shoulders contain bone, the total weight is not the same as the amount of meat that eventually ends up on the plate.
As a guideline, approximately 50% of the total weight is net meat. A 500 g pack of hare shoulders therefore provides approximately 250 g of meat.
When hare shoulders are the main meat component of the meal, we recommend approximately 500 g of hare shoulders per person.
If you combine the shoulders with hare legs in a hare stew or another slow-cooked dish, you can of course use fewer shoulders per person.
For making a powerful game stock, a 500 g pack of hare shoulders is also a useful starting quantity.
Why are the hare shoulders delivered frozen?
Belgian polder hare shoulders from Gustor are delivered frozen.
Wild game is a delicate and highly seasonal natural product. Freezing the shoulders at the right moment allows their quality to be preserved until you are ready to use them.
Always allow the hare shoulders to thaw slowly and completely in the refrigerator before preparation.
The 500 g packaging also makes it easy to thaw exactly the quantity you need.
Buy Belgian polder hare shoulders online at Gustor
Hare shoulders may be less well known than hare saddle or hare legs, but they are particularly interesting for lovers of traditional game cuisine.
They are versatile, powerful in flavour and ideal for preparations in which time and slow cooking play the leading role.
Use them on their own for a slow-cooked dish, combine them with hare legs for a rich hare stew or use them as the basis for a homemade, powerful game stock.
The hare shoulders are packed in 500 g portions and delivered frozen. For a main course, we recommend approximately 500 g per person, providing around 250 g of net meat.
For anyone who really wants to cook with wild game rather than simply sear it in a pan, this is an exceptionally rewarding product.
Frequently Asked Questions About Hare Shoulders
Do hare shoulders have a strong game flavour?
Yes. Hare has a very pronounced game flavour and the shoulders are particularly characterful. Slow cooking allows this deep flavour to develop beautifully.
Are hare shoulders tender?
The shoulders naturally have a firm texture. By cooking them slowly and gently for a longer period, the meat becomes wonderfully tender and comes away easily from the bone.
Can hare shoulders be cooked together with hare legs?
Yes. This is an excellent combination for hare stew. The legs provide attractive individual portions, while the shoulders add extra meat and, above all, considerable depth of flavour to the sauce.
How much hare shoulder do I need per person?
When hare shoulders are the main meat component of a main course, we recommend approximately 500 g per person.
How much net meat is there on hare shoulders?
As a guideline, approximately 50% of the total weight is net meat. A 500 g pack of hare shoulders therefore provides approximately 250 g of meat.
How long should hare shoulders be braised?
Allow approximately 2 to 2½ hours of gentle braising as a guideline. Check the tenderness regularly. The meat is ready when it comes away easily from the bone.
Are hare shoulders suitable for hare stew?
Yes. Hare shoulders are particularly suitable for hare stew and other slowly cooked game dishes. They can be used on their own or combined with hare legs.
Can you make game stock with hare shoulders?
Yes. Thanks to the combination of bone, meat and connective tissue, hare shoulders are excellent for making a powerful game stock. Roast them thoroughly first for additional flavour, then allow them to simmer gently for several hours with vegetables and aromatics.
How are the hare shoulders packed?
The hare shoulders are packed in 500 g portions.
Are the hare shoulders delivered frozen?
Yes. This product is delivered frozen. Allow the shoulders to thaw slowly and completely in the refrigerator before cooking.
RECIPE: Traditional Hare Stew with Hare Shoulders and Hare Legs, Red Wine, Mushrooms and Pearl Onions
Hare shoulders and hare legs together form an excellent basis for a traditional hare stew. The legs provide generous pieces of meat on the plate, while the shoulders add extra flavour and depth to the sauce during the long cooking process.
Dark chocolate and redcurrant jelly provide the classic finishing touch, but use them sparingly: a good hare stew should taste powerful and savoury, never sweet.
Serves 4 – preparation and cooking time: approximately 3 hours
Ingredients for the hare
- 2 hare legs
- 1 kg hare shoulders
- 3 tbsp flour
- 30 g butter
- 1 tbsp neutral oil
- 3 shallots
- 2 carrots
- 1 celery stalk
- 2 garlic cloves
- 2 sprigs thyme
- 2 bay leaves
- 5 juniper berries, lightly crushed
- 500 ml dry red wine
- approximately 750 ml strong game stock
- freshly ground black pepper
- salt
For the garnish
- 150 g smoked bacon lardons
- 250 g small mushrooms
- 150 g pearl onions
- 20 g butter
To finish the sauce
- 25 g dark chocolate, at least 70% cocoa
- 1 to 2 tbsp redcurrant jelly
- optional: 1 tsp red wine vinegar
- 15 g ice-cold butter
1. Allow the meat to thaw slowly
The hare shoulders are delivered frozen.
Allow both the shoulders and the hare legs to thaw slowly and completely in the refrigerator.
Remove them from the refrigerator approximately 30 minutes before cooking and pat the meat thoroughly dry.
2. Brown the meat thoroughly
Season the meat with pepper and a little salt and dust it very lightly with flour.
Heat the butter and oil in a heavy casserole.
Brown the hare legs and shoulders thoroughly on all sides, working in batches if necessary.
Take your time. The browned cooking juices on the bottom of the casserole will later form an important part of the flavour of the sauce.
Remove the meat and set aside.
3. Cook the vegetables and aromatics
Roughly chop the shallots, carrots and celery.
Cook them in the same casserole until they begin to colour.
Add the garlic, thyme, bay leaves and juniper berries and cook briefly.
4. Deglaze with red wine
Pour the red wine into the casserole and use a wooden spoon to loosen all the browned bits from the bottom.
Allow the wine to reduce vigorously for several minutes.
Return the hare legs and shoulders to the casserole and add enough game stock to mostly cover the meat.
5. Slowly braise the hare
Bring the liquid gently towards a simmer and then reduce the heat to very low.
Allow the meat to braise very gently for approximately 2 to 2½ hours, with the lid partially covering the casserole.
Check regularly.
The shoulders may cook slightly faster or slower than the legs. Do not hesitate to remove any pieces that have already become perfectly tender.
The meat is ready when it begins to come away from the bone without much resistance.
6. Prepare the classic garnish
Meanwhile, fry the bacon lardons until lightly crisp.
Remove them from the pan and fry the mushrooms over high heat until nicely browned.
Then add the pearl onions and allow them to caramelise lightly.
Set everything aside.
7. Remove the meat from the hare shoulders
Remove the cooked meat from the casserole.
Leave the hare legs whole.
Remove the meat from the shoulder bones and divide it into attractive, generous pieces.
8. Prepare the sauce
Strain the braising liquid and press the vegetables lightly to extract their flavour.
Return the strained sauce to the casserole and reduce it uncovered until powerful, concentrated and lightly thickened.
9. Finish the hare stew
Reduce the heat and melt approximately 25 g of dark chocolate into the sauce.
Then add one tablespoon of redcurrant jelly.
Taste before adding any more.
The chocolate and redcurrant should round out the powerful game flavour, but should never dominate it.
If the sauce has become slightly too rich or sweet, a small amount of red wine vinegar will restore freshness and balance.
10. Bring everything together
Return the hare legs and shoulder meat to the sauce.
Add the mushrooms, bacon and pearl onions.
Allow everything to warm through very gently for another 10 to 15 minutes.
Just before serving, remove the casserole from the heat and optionally stir in the ice-cold butter.
11. Serve
Serve the hare stew with mashed potatoes, croquettes or celeriac purée.
Red cabbage, caramelised Belgian endive, poached pear or a small amount of cranberries make excellent accompaniments.
The hare legs provide impressive pieces of meat on the plate, while the shoulder meat and powerful sauce complete the dish.
Gustor's Tip
If possible, prepare this hare stew one day in advance.
A night in the refrigerator allows the flavours of the hare, red wine, game stock, vegetables and herbs to blend completely.
Reheat the dish slowly the following day without allowing it to boil vigorously.
And above all, never underestimate the hare shoulder. It may not be the most spectacular cut to look at when raw, but during slow cooking, exactly what makes great game cuisine so special begins to happen:
time transforms texture into tenderness, and bone, meat and connective tissue into pure flavour.
