How long must the hare ragout cook?

It cooks slowly under a lid for 2 to 3 hours, until the meat is well tender. With preparation, the total time comes to around 3.5 hours.

How is the meat browned properly?

Cut the pork (100 g) into small cubes and brown it in the butter. Take the pork bits out of the pot, add the hare pieces that have been turned in wheat flour, and brown them. Then add the red wine, stock, spices, finely chopped onion, and the pork bits again.

How can the sauce be seasoned?

The recipe suggests adding sugar, vinegar, and clove, or red currant jam. The base seasoning is a pinch of nutmeg, a pinch of pepper, and 2 teaspoons salt, together with 2 dl red wine and 3/4 liter meat stock.

Where does the recipe come from?

It is from Henriette Schonberg Erken's "Stor kokebok" of 1914, page 311, and is a Norwegian version of French civet de lievre. It serves 5.

Hare Ragout I (civet de lievre)

Name: Hare Ragout I (civet de lievre)
Prep time: 45 min
Cook time: 2 h 45 min
Total time: 3 h 30 min
Yield: 5 servings
Cuisine: Norwegian
Ingredients: 1 hare (skinned, cleaned, and cut into suitable pieces); 40 g wheat flour (for flouring the hare pieces); 60 g butter; 100 g pork (fatty pork belly, in small cubes); 2 dl red wine; 7.5 dl meat stock; 1 pinch nutmeg; 1 pinch pepper; 2 tsp salt; small onions (finely cut); sugar, vinegar, and clove or red currant jam (for adjusting the sauce)

Hare ragout I (civet de lievre) from Erken 1914: the hare is cut up, floured, and browned in butter along with pork cubes, cooked 2-3 hours under a lid in red wine and meat stock with onion and spices, and seasoned with sugar, vinegar, and clove or red currant jam.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 311 (falt i det fri)

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About the dish

A classic civet - French-inspired hare stew - in a simple version. Erken offers the choice between a sweet-and-sour adjustment with sugar, vinegar, and clove, or the more Norwegian solution of red currant jam.

How to make it

1
Cut up the hare
Skin and clean the hare as for roast hare, and cut it into suitable pieces.
2
Brown the pork
Cut the pork into small cubes and brown it in the butter in a pot. Take the pork out of the pot.
3
Brown the meat
Flour the hare pieces and brown them well in the fat in the pot.
4
Cook the pot
Add the red wine, meat stock, nutmeg, pepper, salt, finely cut onion, and the browned pork cubes. Let it cook slowly under a lid for 2-3 hours until the meat is well tender.
5
Season
Season the sauce with sugar, vinegar, and clove, or with red currant jam.

Changes from the original

The amount of red wine was missing in the OCR text and has been set to 2 dl following the pattern of Hare Ragout II. Measurements are modernized (grams, dl, l, teaspoon, pinch). "Flesk" is interpreted as fresh fatty pork belly. The method is divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 311) → Modernisert~80% av teksten endretfjernetlagt til

1 hare (flådd, renset og delt i passende stykker). 40 ~~gr.~~ g hvetemel (til å mele harestykkene). 60 ~~gr. smør~~ g smør. 100 ~~gr.~~ g flesk (fet svinesideflesk, i små terninger). 2 ~~del. rødvin 3/4 l. kjøtkraft~~ dl rødvin. 7,5 dl kjøttkraft. 1 ~~knivsod muskat~~ knivsodd muskat. 1 ~~knivsod pepper~~ knivsodd pepper. 2 ~~teskeer salt smaa løk. Haren flaaes, rengjøres~~ ts salt. små løk (finskåret). sukker, eddik og nellik eller ripssyltetøy (til avstemming av sausen). Flå og rens haren som til ~~harestek~~ harestek, og ~~skjæres op~~ del den i passende ~~stykker. Flesket skjæres~~ stykker.. Skjær fleskt i ~~smaa terninger, brunes~~ små terninger og brun det i ~~smørret; ta flesket~~ smøret i en gryte. Ta fleskt ut av ~~gryten og læg de melede harestykker i~~ gryten.. Mel harestykkene og brun ~~dem. Tilsættes~~ dem godt i fettet i gryten.. Tilsett rødvin, ~~kjøtkraft,~~ kjøttkraft, muskat, pepper, salt, ~~fint skaaren~~ finskåret løk ~~samt~~ og de brunede ~~flesketerninger; koker~~ fleskternene. La det koke langsomt under ~~lok~~ lokk i ~~2 å 3 timer, indtil~~ 2–3 timer til kjøttet er ~~vel kokt. Sausen kan tilsættes~~ godt mørt.. Smak sausen til med sukker, eddik og nellik, eller ~~ribssyltetøi.~~ med ripssyltetøy.

Note til Modernisert

Mengden rødvin manglet i OCR-teksten og er satt til 2 dl etter mønster av Hareragout II. Mål er modernisert (gram, dl, l, teskje, knivsodd). «Flesk» er tolket som fersk fet svinesideflesk. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long must the hare ragout cook?: It cooks slowly under a lid for 2 to 3 hours, until the meat is well tender. With preparation, the total time comes to around 3.5 hours.
How is the meat browned properly?: Cut the pork (100 g) into small cubes and brown it in the butter. Take the pork bits out of the pot, add the hare pieces that have been turned in wheat flour, and brown them. Then add the red wine, stock, spices, finely chopped onion, and the pork bits again.
How can the sauce be seasoned?: The recipe suggests adding sugar, vinegar, and clove, or red currant jam. The base seasoning is a pinch of nutmeg, a pinch of pepper, and 2 teaspoons salt, together with 2 dl red wine and 3/4 liter meat stock.
Where does the recipe come from?: It is from Henriette Schonberg Erken's "Stor kokebok" of 1914, page 311, and is a Norwegian version of French civet de lievre. It serves 5.

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