Beet juice
- December 5, 2009
How to Prepare hare stew
This is truly a delicious dish that are at particular restaurants, but you can prepare at home. Excellent as a main course and above all to avoid eat more red meat. Quite difficult dish to prepare but very good dish.
- Put the hare to hang a few days in a cool, dark cellar, the ideal (but those cities, including noise and toxic gases are not really recommended, then it is preferable to the refrigerator). After cleaning the hare, without the skin, feet, head and tail, open it to remove the insides,
keeping the liver, so is its blood.
Wash thoroughly the hare, then cut it into pieces. These range available in a large bowl, cover with red wine, then add the herbs (celery, carrot and onion, parsley, sage, rosemary, bay leaves, cloves, juniper berries and marjoram). Let marinate for at least one hare whole night. The sauce marinade, later, remember to filter it out.
The next day, put in butter to brown the chopped onion browns just haul the pieces of hare drained from marinade, adjust salt and pepper and cook for few minutes on a high. The time that the meat is cooked, then pour in wine and continue cooking slowly, adding from time to time it dries. Meanwhile, cook some of the hare, the liver, away from heat and tritalo, add the blood of the hare and then the chopped garlic, mix and pour all about the cuts, shuffles again and finish cooking. The hare is served still steaming, wet with his juice.
