recipes page of Irene.

Hares ragout

For 6 persons.

Ingredients:
ca.1300 gr. front- or backlegs of a hare, salt, fresh grounded pepper,150 gr butter, 3 tablespoons flour, 1 slice spice-cake, 1 part of a chocolate bar, 150 gr. smoked bacon, 3 unions, about 30 little pickled unions, 75 gr raisins, 150 gr mushrooms, 1 tablespoon grandberrycompote or -jam, sniff of thyme, few drops worcestershire sauce, 1 dl cream.

For the marinade:
1 bottle red (preferably full) red wine, 1/2 leek cut in slices, 1 cut union, piece of carrot, 2 bayleaves, 3 cloves, 1 teaspoon mustard, pepper, salt.

Preparation:
First make the marinade, put the wine in a large dish or pan and add the mentioned herbes and spices. Put the hares legs in it and let them stand in a cool place for 24 hours. Take care that the meat is covered with the wine.
Dry the legs and sprinkle them with salt and pepper. Fry them until brown.
Put the fried legs in a deep oven pan. Sift the marinade and put the herbs and spices back in the butter and fry. Put the flour in the pan and stir, adding the marinade. Put everything in the pan with the hare. Add the slice of spice-cake (crumbled) and the piece of chocolate and let the hare simmer for 1 1/2 hours. When the meat is done it will easily be taken away from the bone. Take the pieces of meat from the sauce and put them on a dish.
Sift the remainder of the sauce and throw away everything that is staying behind in the sieve. Prepare now the following:
Cut the smoked bacon in slices and fry. Add 3 little cut unions and when this is done, add the little pickled unions, the raisins, the sliced mushrooms and the grandberrycompote or -jam.
The hares meat is now cooled. Take the bones out and mix the pieces of meat with the sauce and the fried unions/raisins/mushroom mix. Let the sauce settle and add salt, pepper and worcestershire sauce to taste. The cream goes in last and make sure that it does NOT boil again.
Serve the hares ragout with potatoes or chestnutpuree and sprouts, red cabbage or simmered pears. It tastes great and the work is really worth the effort.

Bon appetit.

PS. We do not like steelshot in our food and therefor we make this dish also from a rabbit from the supermarket (tastes very good too).

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	Preparation: First make the marinade, put the wine in a large dish or pan and add the mentioned herbes and spices. Put the hares legs in it and let them stand in a cool place for 24 hours. Take care that the meat is covered with the wine. Dry the legs and sprinkle them with salt and pepper. Fry them until brown. Put the fried legs in a deep oven pan. Sift the marinade and put the herbs and spices back in the butter and fry. Put the flour in the pan and stir, adding the marinade. Put everything in the pan with the hare. Add the slice of spice-cake (crumbled) and the piece of chocolate and let the hare simmer for 1 1/2 hours. When the meat is done it will easily be taken away from the bone. Take the pieces of meat from the sauce and put them on a dish. Sift the remainder of the sauce and throw away everything that is staying behind in the sieve. Prepare now the following: Cut the smoked bacon in slices and fry. Add 3 little cut unions and when this is done, add the little pickled unions, the raisins, the sliced mushrooms and the grandberrycompote or -jam. The hares meat is now cooled. Take the bones out and mix the pieces of meat with the sauce and the fried unions/raisins/mushroom mix. Let the sauce settle and add salt, pepper and worcestershire sauce to taste. The cream goes in last and make sure that it does NOT boil again. Serve the hares ragout with potatoes or chestnutpuree and sprouts, red cabbage or simmered pears. It tastes great and the work is really worth the effort. Bon appetit. PS. We do not like steelshot in our food and therefor we make this dish also from a rabbit from the supermarket (tastes very good too).