Thread: Another very good Hare recipe...from Denmark

Marinade:
200-300 ml. redwine
1 onion
2 carrots
3 cloves of garlic
1 tsp. thyme
2 bayleaves

and...
1 hare

and...
Salt/pepper
Olive oil
300 ml. redwine
300 ml. stock
150 g. lardons (bacon)
250 g. pearl onions
2 tsp. sugar
Butter and flour (roux)
250 g. mushrooms
And now - let the cooking begin!
Cut the hare into portions and marinate for 2 days. Take the pieces and pat dry with kitchen role. Season with salt and pepper and brown in olive oil in a large casserole. Drain the oil and add the marinade, red wine and stock until it covers the meat. Let it simmer for min. an hour.
Meanwhile, fry the lardons until golden, not crisp. Put to one side. Saute the pearl onions in a pan in some butter and add a few tsp. of sugar until they are glazed. Put to one side. Remove the hare from the casserole and sieve the stock. Reduce and season to taste. Thicken with the roux. Return the hare into the casserole together with bacon, onions and add the mushrooms. Cover and let it simmer for another 30 min.
Serve with mashed potatoes.
Bon appetit!

This is the foto to go with the recette ... just a tad late ...