Braised hare with quick yellow mole

Braised hare with quick yellow mole

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
1 hare, jointed
handful plain flour
olive oil

For the mole

Quantity Ingredient
1 teaspoon cinnamon
1 tablespoon black peppercorns
1 teaspoon cumin seeds
10 garlic cloves, peeled
10 tomatillos, fresh
1 large white onion, diced
2 small tomatoes, roughly chopped
10 ancho chillies, dry-roasted and soaked in hot water for 30 minutes
10 árbol chillies, dry-roasted and soaked in hot water for 30 minutes
2 tablespoons lard
1 litre chicken stock

To serve

Quantity Ingredient
4 Dong’s flatbreads

Method

  1. To make the mole, toast the cinnamon, peppercorns and cumin seeds in a dry frying pan until fragrant, about 3–4 minutes. Remove the spices and set aside. Fry the garlic, tomatillos, onions and tomatoes for 5–7 minutes. Put the vegetables and toasted spices into a blender with the drained soaked chillies (reserve the soaking water) and pulse until you have a thick paste. You might need to scrape down the sides of the jug or add some of the soaking water to loosen the mixture.
  2. Heat the lard in an ovenproof pot and, when hot, add the spice paste. Cook over a low heat until fragrant – around 20 minutes. Add the chicken stock and cook for a further 30 minutes, until reduced by a third.
  3. Lightly dust the hare pieces with flour. Heat a slick of oil in a frying pan over a medium heat, add the hare and cook for a few minutes until lightly browned. Remove from the heat.
  4. Preheat your oven to 130°C. Add the pieces of hare to the mole pot, cover with a lid, and place in the oven for 10 hours. Remove from the oven and leave to cool, until cold enough to touch, then remove the hare from the pot and pull the meat away from the bones, being careful to retain the chunkiness of the meat. Put the mole back over a medium heat and bubble until reduced by half.
  5. Warm up your flatbreads in a dry frying pan. Warm up the hare in a pan with a few tablespoons of the reduced mole. Once hot, place on the flatbreads with another tablespoon of the hot mole.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again