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
Source:
Address
Luxembourg City
Share this page
This website uses cookies to improve your experience and to provide personalized content. (More info). If you proceed to navigate our website, you accept our use of cookies.