📍 Where this dish comes from: Polish–Belarusian border · Białowieża Forest
Discover the history of this region →
Discover the history of this region →
Roast hare is a genuine, if less common, Polish game tradition, its lean meat typically marinated first to tenderize and mellow its stronger flavor before a slow roast. Bacon laid over the top during roasting keeps it from drying out.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 1 whole hare about 3 lbs, cleaned and jointed
- 2 cups buttermilk
- 1 onion sliced
- 6 slices bacon
- 2 tbsp oil
- 1 cup beef or game broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Combine hare pieces, buttermilk, and sliced onion in a large bowl or bag. Marinate refrigerated at least 12 hours.
- Preheat oven to 325°F (165°C).
- Remove hare from the marinade, patting dry, and season with salt and pepper.
- Heat oil in a large oven-safe pot over medium-high heat and brown the hare pieces on all sides.
- Lay bacon slices over the top of the hare.
- Add broth and bay leaves to the pot.
- Cover and transfer to the oven. Roast 1 hour 30 minutes to 1 hour 45 minutes until tender.
- Serve with the pan juices spooned over the top.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 34g | Fat: 16g
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Health Benefits
- Hare is an exceptionally lean source of protein.
- The buttermilk marinade tenderizes the meat while adding minimal fat.
- A traditional dish that’s naturally low in carbohydrate as prepared.
Pairs Well With
- Polish Cauliflower Kluski, Almond Flour Dumplings
- Polish Buraki Zasmażane, Sautéed Beets