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Hollandse hazenpeper met ontbijtkoek (Dutch hare with breakfast cake)

Fancy preparing something extra special this Christmas? Then try our traditional Dutch recipe for hare with breakfast cake. Please note that you’ll need to start preparing this delicious Dutch dish on Christmas Eve, as the hare requires marinating overnight.


1 kg of hare
1 bottle of red wine
2 tsp. of thyme
4 cloves
3 bay leaves
2 tsp. of black peppercorns
150g of carrots
150g of celery
200g of celeriac
1 pack of Dutch breakfast cake (350 grams)
1 cup of brandy
350g of bacon
3 onions (chopped)
2 tbsp. of tomato puree
2 tbsp. of red wine vinegar
2 tbsp. of flour
1 tsp. of sugar

Dutch hare recipe


First, pour 1/3 of the bottle of red wine into a saucepan and bring to the boil with the thyme, cloves, bay leaf and peppercorns. Leave to simmer on a low heat for 30 minutes. Meanwhile wash and dice the carrot and celeriac and slice the celery. Strain the cooked wine into a large bowl and discard the herbs. Now add the rest of the wine along with the chopped vegetables and hare. Cover the bowl with foil and place into the refrigerator overnight. The following day, remove the hare from the marinade, pat dry and sprinkle with flour, salt and pepper. Heat a little butter in a frying pan and fry the hare until golden brown. Next flambé the hare briefly with cognac and remove from the pan. Gently fry the bacon in the same pan until lightly browned and add in the chopped onions. Fry the onions over a low heat until glassy. Now add in the tomato paste, the marinade with vegetables, wine vinegar, sugar, crumbled breakfast cake and the hare. Leave to stew on a low heat for 1.5 to 2 hours. Finally season the hare with salt and pepper.

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