Hare with red wine

Ingredients for Hare with red wine

Instructions for Hare with red wine

To prepare the Hare with red wine recipe, please follow these instructions:

The March Hare is shared in back, clubs and courses. Out in a smaller baking pan/casserole dish, seasoned with salt, pepper. Pieces of meat covered with bacon/blubber Brown in a preheated oven (range grill) ca. 8-10 min at 250 ° C, then dims the arm to 160 ºc, add red wine in saucepan/frying pan. Then FRY the Hare continuing in ca. 50 min, haren over poured with cloud regularly during frying. While the Hare draws sies cloud over in a saucepan, boil up with cream. Season with salt, pepper and rose paprika, can possibly. be smoothed over.

Snack: Bacon/blubber are removed and the Hare cut. Loose the fillets along with and so close to the spine as possible, cut to the outside beneath the files as close as possible to the files on the leg is completely free. Files cut in oblique slices of approx. 1 cm thickness and placed close together again on the leg, so the back looks quite out. The clubs split into 3-4 pieces. The meat from the pathways loosened completely and put it again on the leg.

Accessories: for this purpose recommended winter vegetables and oven-fried potatoes with chestnuts and garlic. These recipes exist under accessories.