The kruidkoek (a dense Dutch spice bread) thickens the sauce and lends a rich and spicy flavor. Use the finest Friese kruidkoek you can find. Ordinary kruidkoek (or gingerbread cake) will also bind the sauce, but Frisian kruidkoek contains more spices, which lends extra character to this classic Dutch dish.
- 4 hare (hind) legs
- Salt and freshly milled pepper
- 6 tbsp flour
- 3 tbsp olive oil
- 2 onions, roughly chopped
- 2 tbsp tomato puree
- 2 bay leaves
- 1 cup red wine (250 ml)
- 2 cups (poultry or meat) stock (500 ml)
- 1 2/3 cups 'Friese kruidkoek' or any gingerbread cake (150 g)
- You will need:
- A large ovenproof dish
- Tin foil/Aluminum foil
Clean the frying pan, heat the rest of the oil and fry the onions over a medium heat for five minutes. Add the tomato puree and bay leaves and cook for a few more minutes. Now pour in the wine and stock and bring to the boil.
Crumble the kruidkoek over the hare legs and pour the wine mixture over it. Cover the ovenproof dish with aluminum foil. Set the dish on the middle oven rack and cook the hare legs for approximately 2 hours.
Take the hare legs out of the sauce and pour the sauce into a pan. Allow the hare legs to cool down and pluck the meat from the bones. Mix the meat through the sauce in the pan.
Heat the meat in the sauce over a low heat for another 10 minutes until warmed through. Season the dish with salt and pepper. Serve the Dutch hare stew with potato puree, poached pears or Brussels sprouts with bacon.