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  Added: Jan 27, 2011  •  Visited (227)  •  Print version Print this recipe (3)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stewed Hare
(Lerrnib)
What You Need:
  • 1 hare (rabbit) cut in 6 pieces
  • 1 teaspoon salt
  • 1 teaspoon saffron
  • ½ teaspoon ground ginger
  • ½ teaspoon pepper
  • 2 teaspoons saffron wood
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon 'ras el hanoot'
  • 3 small onions cut fairly small
  • Approx ¼ pint olive oil
  • A handful finely cut onion tops or stalks
  • 7 oz sultanas

  • How To Cook:
    1. Cook the pieces of hare with the salt, saffron, ginger, pepper, saffron wood, parsley, 'ras el hanoot', onions, olive oil and almost 1 pint water until the hare is tender-if necessary, add a little more water to keep the meat just covered.

    2. Add the onion and sultanas and cook for 20 minutes longer, then put the meat into a deep dish and pour the sauce over it.

    TIP:
        'Ras el hanoot' is a mixture of pepper, curry powder, cinnamon, saffron wood and other powdered spices and herbs, which can be bought ready prepared in Morocco. It may be replaced by a mixture of available spices to suit your own taste.
     
    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Africa » Egypt
    Dish » Stew
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Berries » Grape & Raisin



     




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