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Ingredientes
- 4 x hare portions
- Â Â bouquet garni e.g. thyme sage marjoram 150ml rich red wine
- 2 x onions peeled and sliced
- 25 gm plain flour
- 50 gm butter
- 1 tsp made mustard
- 150 ml beef stock
Direcciones
- Put the hare portions in a non metallic dish.
- Season with salt and pepper pour on the wine and bury the bouquet garni in the centre.
- Cover and leave to marinate for 2 to 3 hrs.
- Heat the butter in a frying pan.
- Cook the onion till softened but not browned.
- Transfer to a casserole dish.
- Toss the liquid removed hare joints in the flour and brown well in the remaining melted butter.
- Transfer it to the casserole.
- Pour the remaining marinade stock and mustard into the pan juices bring to the boil stirring.
- Pour over the meat.
- Bring the entire casserole to the boil and then transfer to the simmering oven for 2 to 2 1/4 hrs till the meat is tender.
- Place the meat on a plate and keep hot. Boil the juices to make a thick sauce. Pour over the meat.
- Hare is a rich meat and lends itself well to rich warming casseroles cooked slowly.
- This recipe serves 4 but it can easily be increased. Serve with creamy mashed potatoes and simple vegetables. Prepared portions of hare are now available from many of the supermarket chains.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 91 | 67% |
| Total Fat 10.33g | 13% |
| Saturated Fat 6.49g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 198mg | 8% |
| Potassium 102mg | 3% |
| Total Carbs 9.42g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.12g | 1% |
| Protein 1.73g | 3% |
