Hare Ragout.

The meat of 2 hare hind legs and 2 front legs is removed, freed from skin and sinews and cut into small pieces. Heat 6 dkg of butter in a pan, add the pieces of meat sprinkled with salt and pepper and a few slices of onion, fry the meat on all sides, add 1 glass of red wine and a little strong calf’s bone broth and let it simmer for 30 to 35 minutes. Then put the meat into a large tumbler, pour the strained clear soup over it and sterilize.

Before serving, the sauce is mixed with a freshly made dark butter roux, brought to the boil, the meat is added repeatedly and served.

all : Home canning, from Mrs. Emilie Lösel,

Our tip: Use your favorite red wine for cooking!

Related Recipes:

Braised Leg of Wild Hare with Chocolate Cherry ChutneyFor the marinade, lightly roast pepper, new spice, star anise, cinnamon and juniper berries pressed a little... Wild Boar PepperPasta dishes are always a good idea! You can use legs of hare, shoulders of roe deer or young boar, of course... Pink Roasted Saddle of Hare with Juniper Cream SauceA delicious recipe for all strawberry lovers! Cut the fillets from the hare backs, remove the sinews and cut... Stew of Green and White Asparagus with RabbitSeason the rabbit legs with salt and pepper. Heat the MultiGourmet dry steamer, add the oil and brown the legs... Seasoned Saddle of Wild Hare on Chestnut RisottoFor the risotto, cook the chestnuts in the soup (1) for fifteen to twenty minutes until tender. Drain in a... Heart – FriedThe greens are cleaned and cut into pieces, the heart is cut open, freed from sinews and fat and put into... Pork Loin with MusselsA delicious recipe with red wine! Cut up a pork loin, slicing the darker meat into pieces and the lighter meat... Rabbit and Wild Hare in Brick Dough on Leaf SaladsRemove tendons from rabbit and wild hare fillets and marinate with salt, pepper, chopped thyme and rosemary... Lychee or Lychee Info + a Few Recipe Suggestions.Litchi compote: The already browned, i.e. fully ripe fruits are freed from their sproed skin. You can now pour... Stifado – Ragout with Shallots1. the night before, cut the meat into large cubes (5 centimeters edge length) and place in a sufficiently...