Bacon Braised Hare with LeeksMay 13, 2021Posted by guestchefPrint
This recipe comes from Chef John Livera. He loves hosting dinner parties and using his custom-tiled Vesuvio wood fired oven as the star of the show.
Hare (or rabbit)* is a very mild, tender, lean meat that takes on many of the flavors it is cooked with. It is full of protein, low in fat, and low in cholesterol, making it a very healthy option that really elevates the meal. You can find sustainably raised and harvested rabbits from both small, local farms, co-ops, specialty butchers, and also online. Most people opt for farm-raised rabbits, as wild rabbits can have a stronger, gamier flavor. Rabbits have been raised for food since the 15th century and are considered a common comfort food in France.
Because the meat can become dry, braising rabbit in a flavorful cooking liquid is a fantastic method of preparation. The wood fired oven offers a high, even heat that works well for both the preliminary steps and the final braise, allowing you to make this a true, one-pot meal.
This dish has a decidedly French flavor profile, but is actually quite simple to prepare. We encourage you to give it a try and find out all of the wonderful new kinds of cooking you can do in your wood fired oven beyond just pizza!
Bacon Braised Hare with Leeks
- 1 Whole Rabbit - Farm Raised
- 1/2 lb. bacon - Cut into 1 inch strips
- 2 leeks - Cut into 1/2 inch moons, rinsed
- 2 shallots - Sliced thinly
- 1/2 Cup white wine
- 1 Qt. chicken stock
- 2 Tbsp parsley - Minced
- 2 Tbsp unsalted butter
- All Purposed Flour - For dusting
- kosher salt & fresh cracked black pepper - For seasoning
- Render the bacon in a heavy bottom pot in the wood fired oven. Remove some for garnish once fully cooked.
- Season the rabbit with salt and pepper, dust the rabbit with flour, removing any excess.
- Sear the rabbit on all sides in the bacon fat.
- Remove the rabbit once seared. Melt the butter and add the leeks and shallots for a quick sauté.
- Deglaze the pan with white wine. Add the chicken stock and the seared rabbit.
- Cover and place in the wood fired oven for 45 minutes (600°F) – 60 minutes (500°F,) depending on the temperature.
- Plate, garnish with the reserved bacon pieces and parsley, and serve.