Hare hotpot

  • Main course
  • 4 Persons
  • 60 min


  • 1 kilo of leg of hare meat
  • 2 to 3 shallots
  • 100 grams of chopped bacon
  • 1 tablespoon of caramel
  • 1 tablespoon of apple spread
  • 2 dl. of red wine
  • 1 teaspoon of provincial herbs
  • Salt-free game stock
  • 1 bottle of La Trappe Isid’or

1 bottle La Trappe Isid'or (7,5%)

More about La Trappe Isid'or (7,5%)


  • Thoroughly fry the meat in a little butter.
  • A lot of juice is released in the process, all of which must evaporate.
  • Now add the bacon and shallots.
  • Vervolgens de ontbijtspekblokjes en de sjalotten meebakken.
  • Then add the caramel and apple spread and stir.
  • Cool down with the red wine and sufficient amounts of stock, so that the meat is covered. Cook for about 30 to 40 minutes.
  • Add the Isid’or and let the meat simmer on a low heat.
  • Add pepper and salt to taste just before serving and thicken if necessary.
  • You can serve candied La Trappe Isid’or mushrooms as a delicious side dish.

Recipe from Kookstudio Herman Maessen, Reuver