1 hare
2 tablespoons brandy
2 tablespoons olive oil
salt and pepper
1 onion, thinly sliced dry red wine
250 g (8 oz) thickly sliced bacon, diced
90 g (3 oz) butter
20 small white onions
2 tablespoons (1 oz) plain flour
bouquet garni
250 g (8 oz) button mushrooms, cooked in butter
croutons
2 tablespoons brandy
2 tablespoons olive oil
salt and pepper
1 onion, thinly sliced dry red wine
250 g (8 oz) thickly sliced bacon, diced
90 g (3 oz) butter
20 small white onions
2 tablespoons (1 oz) plain flour
bouquet garni
250 g (8 oz) button mushrooms, cooked in butter
croutons
method
1. Cut hare into serving pieces and place in bowl with brandy, oil, a little salt and pepper and the onion.
2. Cover with dry red wine. Refrigerate for several hours.
3. Fry bacon in butter in a large flameproof casserole. Drain the bacon when browned and keep aside.
4. Saute the onions in the butter and bacon fat until lightly browned. Remove and keep aside.
5. Drain the hare, add to the fat and brown well. Remove.
6. Sprinkle flour into casserole, blend and cook roux until lightly browned.
7. Stir in sufficient strained wine marinade to make a thin sauce.
8. Return hare to casserole, add bouquet garni, cover and simmer over gentle heat for 1 hour.
9. Add bacon, onions and mushrooms and simmer a further hour, or until hare is tender.
10. Skim fat from sauce and if necessary thicken with beurre manie.
11. Adjust seasoning. Serve garnished with croutons.
2. Cover with dry red wine. Refrigerate for several hours.
3. Fry bacon in butter in a large flameproof casserole. Drain the bacon when browned and keep aside.
4. Saute the onions in the butter and bacon fat until lightly browned. Remove and keep aside.
5. Drain the hare, add to the fat and brown well. Remove.
6. Sprinkle flour into casserole, blend and cook roux until lightly browned.
7. Stir in sufficient strained wine marinade to make a thin sauce.
8. Return hare to casserole, add bouquet garni, cover and simmer over gentle heat for 1 hour.
9. Add bacon, onions and mushrooms and simmer a further hour, or until hare is tender.
10. Skim fat from sauce and if necessary thicken with beurre manie.
11. Adjust seasoning. Serve garnished with croutons.
serving amount
serves: 4 - 6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
