Jugged hare (4)
Instructions
Cut into pieces the Hare and keep aside the entrails; place in a bowl, combine bay leaf, cloves, pepper, salt and cover with wine.
Marinate for 6-8 hours.
Chop together pancetta and innards.
Saute half butter and sliced onion, then add the chopped and Hare.
Brown; bring wine marinade cooking.
Eventually remove the Hare.
Combine flour and butter sauce.
Let thicken, strain and pour over the Hare.
Ingredients and dosing for 6 persons
- 1 hare
- 150 g of butter
- 100 g of bacon
- 100 cl of white wine
- 1 onion
- White flour
- Laurel
- 3 cloves
- Black pepper in grains
- Salt