We use lovely dark-red hare meat from Dutch origin for our delicious hare pepper stew. We slow-cooked the hare and combined it with red wine, mushrooms, silverskin onions and bacon. The binding with gingerbread results in a powerful stew.
Au-Bain-Marie
Heat the stew in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the stew in the vacuum pack for 15 minutes at 90 °C.
Pan
Heat the stew for 10-15 minutes over medium heat.
40% hare, water, mushroom, bacon (pork, aroma, glucose syrup, spice extract, palm wax, hydrolysed protein (rapeseed, maize), smoke aroma, smoke), cocktail onion, veal jus (beef, water, carrot, leek, onion, modified starch, sugar cane juice, apple juice, lemon juice, pectin, red wine, tomato, salt, aroma, sugar, hydrolysed protein (rapeseed), burnt sugar, yeast extract, rapeseed oil, herbs and spices, maltodextrin, natural aroma), ginger cake (rye flour, glucose-fructose syrup, invert sugar syrup, malted rye flour, potato starch, herbs and spices), modified starch, olive oil.
Nutritional values per 100g:
| Energy kJ | 498 |
| Energy kcal | 117 |
| Fat | 5,5 g |
| – of which saturates | 1,5 g |
| Carbohydrate | 6,4 g |
| – of which sugar | 2,6 g |
| Fibre | 0,6 g |
| Protein | 10,8 g |
| Salt | 0,6 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
