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1 hare
6 tablespoons olive oil
1 teacup lemon juice
2 glasses red wine
1 onion
20 small cloves garlic
1 dessertspoon chopped fresh herbs
½ pt stock
Beurre Manie
Seasoning
Method
Joint the hare and marinate for 24 hours in the lemon juice and half the oil.
Dry the hare and fry in hot oil until brown all over.
Add the marinade, lemon juice, wine, skinned garlic, herbs and seasoning. Simmer for 3 hours.
Thicken slightly with beurre manie.
Add some of the sauce gradually to the hares blood and return to the pan. Do not allow to boil.
Serve with croutons rubbed with garlic.
1 hare
6 tablespoons olive oil
1 teacup lemon juice
2 glasses red wine
1 onion
20 small cloves garlic
1 dessertspoon chopped fresh herbs
½ pt stock
Beurre Manie
Seasoning
Method
Joint the hare and marinate for 24 hours in the lemon juice and half the oil.
Dry the hare and fry in hot oil until brown all over.
Add the marinade, lemon juice, wine, skinned garlic, herbs and seasoning. Simmer for 3 hours.
Thicken slightly with beurre manie.
Add some of the sauce gradually to the hares blood and return to the pan. Do not allow to boil.
Serve with croutons rubbed with garlic.
