Hareryg in cream sauce

Ingredients for Hareryg in cream sauce

Instructions for Hareryg in cream sauce

To prepare the Hareryg in cream sauce recipe, please follow these instructions:

Plaster the flesh free of sinew and put it in a suitable dish. Chop onion and celery, stir the marinade together and pour it over the backs. Let them marinate for 8 hours like for the day after.

Take the meat up, dry and Brown it in plenty of butter in a pan that can go in the oven. Brown then vegetables. Flavored with salt and pepper and pour the broth and marinade by. Set the whole thing in the oven at 180 ° C for 15-20 minutes. Take the meat up and cover it with tin foil and a tea towel, so it can keep themselves warm and kødsaften spread uniformly. The pot boils with cream to the sauce thickens (can possibly be smoothed over with corn flour) and season with salt and pepper. Hare fillets cut free of the backs cut into not too thin slices which put it back on the anchovies, so the back looks totally out. The gravy is filtered and displayed.

Accessories: serve with celery-kastaniepure and a salad with red cabbage and raisins.