Saddle of hare in cabernet
Instructions
Deboned rabbit saddle and put the two parts thus obtained in a copper pan.
Add salt, pepper and a sprig of Rosemary, 100 g of butter and fry over a low heat.
FRY Meanwhile the onion with remaining butter, add the stick of celery and chopped carrot, bay leaf, salt, pepper and cinnamon (a pinch) and red wine Cabernet.
Cook for 15 minutes.
Strain the sauce, add a tablespoon of Porto and a pinch of sugar.
Keep the boil until the sauce is thick and smooth.
Cut into slices the two saddles and place them in dishes where previously you will have paid the Cabernet sauce; accompanied with red wine and shallot small glazed carrots.
Ingredients and dosing for 4 persons
- 1 great rabbit saddle (the two sides)
- 150 g of butter
- 1 onion
- Celery
- 1 carrot
- 1 leaf of laurel
- 1 sprig of rosemary
- Spices
- 50 cl of cabernet wine
- 1 glass of porto wine
- 1 pinch of sugar