Description

Serves 10

Ingredients

• 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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