Stuffed apple with Dutch hare stew in red wine sauce (Main courses) 20 servings Ingredients 20 apples 5000 g hare meat 300 g Glace de Gibier 250 g brown onions 300 g button mushrooms 175 g cranberries 225 g bacon 200 g cocktail onions 300 g red wine 2 g bay leaves 5 g juniper berries 1 g thyme 275 g gingerbread 100 g white wine 200 g honey 150 g sugar 150 g dry brown roux Salt and pepper 1.5 l water Method Season hare meat with pepper and salt and fry until golden brown. Cook over low heat for about 1.5 hour until done. In a saucepan, stir-fry onions, champignons, bacon, thyme, bay leaves and juniper berries and add this to the meat. Add water, red wine and finally the Glace de Gibier. Add cranberries, cocktail onions, gingerbread and bring to a simmer for 30 minutes. Thicken lightly with the roux. In the mean time bring to a boil wine, honey and sugar. Cut off the apple tops and hollow out the apples. Blanch them for about 10 minutes in simmering wine, honey and sugar. How to serve Serve Dutch hare stew in the hollowed apples. Previous page | Print this recipe