RECEPT: Rabbit back - a delicious game classic
WHAT (2P):
50g butter
20 g coarse pepper
1 hareback
4 dl wildfond
3 dl postage
3 dl red wine
1 clove look
1 shallot coarsely chopped
HOW:
- Preheat the oven to 200 °C.
- Stew an onion and a clove of garlic in the butter.
- When the butter is nice and brown, add the hare bacon.
- Bake the back side for 4 min. and the bottom side for 2 min. in the pan.
- Remove the back of the hare from the pan and cook for 4 minutes in the oven at 180 °C with extra butter.
- Pour the fat out of the pan and extinguish with red wine, postage and game gravy. Leave to reduce to half. Then sieve the sauce.
- Mount the sauce just before serving with a few lumps of cold butter. If necessary you can add some extra hare blood and a piece of chocolate.
- Spoon the back of the hare from the bone and serve with the sauce.
WITH:
You can always serve the back of the hare with fried mushrooms and braised chicory and with a nice game gravy.
