Jugged hare
Instructions
Cut the rabbit into pieces and keep it for 48 hours (or at least a day) in a marinade made with red wine, a bit of onion, a carrot and a stick of celery, sliced clove of garlic, thyme, bay leaf, a few grains of pepper and a few pinches of salt.
When cooking FRY in a pan rather large with 30 g of butter and a spoonful of oil, the remaining sliced vegetables join well drained meat from marinade and lightly floured.
Let it cook over lively, turning the pieces often meat.
Add marinade liquid with all vegetables, add salt and pepper and bake in moderate heat and covered container for at least two hours.
While the Hare bake, clean the mushrooms, cut into slices and Cook, in part, with the remaining butter; If necessary add a little boiling water or, better yet, stock.
When cooked, the meat sauce in the Blender, riversatela in the saucepan with the Hare, join the mushrooms and bring everything to the boil.
Sprinkle the preparation with the brandy.
Taste and season with salt and pepper.
Serve your Hare with a polenta.
Ingredients and dosing for 4 persons
- 1 1500 g hare
- 300 g of cultivated mushrooms (or mushrooms)
- 1 onion
- 4 carrots
- 2 ribs of celery
- 2 cloves of garlic
- 1 leaf of laurel
- 1 pinch of thyme (optional)
- 70 g of butter
- 70 == G white flour
- 50 cl of red wine
- 1 dram of brandy (optional)
- Olive oil
- Salt
- Peppercorns