Description
Ingredients for 10 serves:
- 3500g hare
- 100ml oil
- 2000ml red wine
- 100g onions
- 50g shallots
- q.s. thyme, bay leaves, parsley
- 150g butter
- 150g flour
- 1000ml Marinade stock
- 250g smoked bacon
- 400g mushrooms
- 150g pearl onions
- 150g Sandwich bread
- 120g butter
- 150g carrots
- 150g celery
- 150g leek
- 150g onions
- 1000ml brown stock
- q.s. juniper berries
- q.s. sel, ground pepper
Directions
- strip and empty hares
- cut into pieces
- marinate in mirepoix, classic garnished bouquet, juniper berries and red wine for 24 hours
- remove the pieces from the marinate and drain
- remove the remaining marinade from the chicken pieces
- season
- sauté the pieces in hot oil
- pass the marinade through a sieve and heat it
- prepare a brown roux
- add vegetables to the marinade
- pour the marinade and the brown stock into the roux
- bring to a boil
- cook for 20 minutes
- pass through a sieve
- add the sautéed hare pieces
- cover and cook for approximately 2 hours
- cut and fry bacon
- wash and cut the mushrooms in quarters
- sauté mushrooms in butter and season
- peel white onions and sauté them in butter with sugar
- dice bread and brown it in butter
- keep the trimmings warm
- arrange the stew in a casserole
- sprinkle the trimmings with chopped parsley
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