serves 8-10
1 hare
1 onion
salt
pepper
pinch of grated nutmeg
1/3 pint red wine
1 egg, beaten
6 streaky bacon rashers, rinded and stretched
flour and water paste
Remove the hare meat from the bones and mince it with the onion. Add salt, pepper, the nutmeg, wine and egg and beat well. Line an earthenware terrine with 4 of the bacon rashers. Spoon in the hare mixture and smooth the top, then cover with the remaining bacon rashers. Put the lid on the dish and seal with the flour and water paste. Place the dish in a roasting tin of hot water and bake in a preheated moderate oven 350°F Gas Mark 4 for 1 1/2 hours. Leave to cool before unsealing.
bacon recipe courtesy of: COOKITSIMPLY.com
Showing posts with label hare. Show all posts
Showing posts with label hare. Show all posts
Monday, March 28, 2011
Sunday, December 05, 2010
2037. LOIN of HARE with BACON and IRISH WHISKEY CREAM
serves six
1-1/4 pounds boneless hare loin, well trimmed
2 slices bacon
5 tablespoons Irish whiskey
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup brown chicken stock
1/2 cup whipping cream
For the spice mixture:
6 juniper berries
2 whole cloves
1/4 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt
To make the spice mixture, grind all the spices together in a small mortar with a pestle or in a spice grinder.
Slice the hare loin into 12 even-sized medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them. Wrap each medallion with a slice of bacon around its circumference and fix it in place with a wooden toothpick.
In a heavy frying pan, heat the oil over high heat and add the butter. When the butter foams, fry the medallions for about 3 minutes on each side. Pour the remaining 3 tablespoons whiskey into the pan and ignite it to flame the hare. Remove the meat and allow it to rest in a warm place while finishing the sauce. Add the cream and the stock to the pan and boil over high heat until a sauce consistency is achieved.
Place 2 medallions on each warmed individual plate and pour the sauce around the medallions.
bacon recipe courtesy of: Gourmet Ireland: From the Public Television Series by Paul and Jeanne Rankin
1-1/4 pounds boneless hare loin, well trimmed
2 slices bacon
5 tablespoons Irish whiskey
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup brown chicken stock
1/2 cup whipping cream
For the spice mixture:
6 juniper berries
2 whole cloves
1/4 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt
To make the spice mixture, grind all the spices together in a small mortar with a pestle or in a spice grinder.
Slice the hare loin into 12 even-sized medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them. Wrap each medallion with a slice of bacon around its circumference and fix it in place with a wooden toothpick.
In a heavy frying pan, heat the oil over high heat and add the butter. When the butter foams, fry the medallions for about 3 minutes on each side. Pour the remaining 3 tablespoons whiskey into the pan and ignite it to flame the hare. Remove the meat and allow it to rest in a warm place while finishing the sauce. Add the cream and the stock to the pan and boil over high heat until a sauce consistency is achieved.
Place 2 medallions on each warmed individual plate and pour the sauce around the medallions.
bacon recipe courtesy of: Gourmet Ireland: From the Public Television Series by Paul and Jeanne Rankin
Sunday, January 17, 2010
1714. BACON-WRAPPED PIQUANT HARE
1 hare, jointed
8 oz. bacon
½ bottle dry white wine
1 glass white wine vinegar
3 carrots
3 small onions
sprigs fresh parsley, thyme, tarragon
black pepper
olive oil
1 oz. dry mustard
1 oz. tomato puree
3 oz. flour
¼ pint fresh double cream
Wrap portions of hare in bacon. Prepare the marinade with wine vinegar sliced carrots onions herbs and pepper. Marinade for approx 2 hours, drain well. Heat oil and brown meat on all sides. Add approx half marinade liquor, mustard, puree, and cook for 1 hour. When joints are cooked remove and keep hot. Add flour to gravy and boil remove from pan add cream, pour over joints.
bacon recipe courtesy of: Trevor N. Forster, Shotgun Coach, 01782 782757, UK
8 oz. bacon
½ bottle dry white wine
1 glass white wine vinegar
3 carrots
3 small onions
sprigs fresh parsley, thyme, tarragon
black pepper
olive oil
1 oz. dry mustard
1 oz. tomato puree
3 oz. flour
¼ pint fresh double cream
Wrap portions of hare in bacon. Prepare the marinade with wine vinegar sliced carrots onions herbs and pepper. Marinade for approx 2 hours, drain well. Heat oil and brown meat on all sides. Add approx half marinade liquor, mustard, puree, and cook for 1 hour. When joints are cooked remove and keep hot. Add flour to gravy and boil remove from pan add cream, pour over joints.
bacon recipe courtesy of: Trevor N. Forster, Shotgun Coach, 01782 782757, UK
Saturday, March 07, 2009
1398. CIVET de LIEVRE
serves 4
a hare, jointed into about eight pieces, blood and liver reserved.
a bottle of strong red wine
a large onion, roughly chopped
a couple of crushed garlic cloves
two carrots, sliced
lard for frying
flour
a teaspoon of tomato paste
salt and freshly ground black pepper
a bouquet garni
250 grams shallots, halved
100 grams button mushrooms
100 grams smoked back bacon, diced
butter for frying
Place the hare, onions and carrots into a large bowl. Add the wine and cover. Marinade overnight. Heat the lard in a large casserole. Add the pieces of hare, and brown well. Sprinkle with flour until all the juices are absorbed, then add the rest of the marinade. Add the bouquet garni and season well. Bring to the boil, then simmer slowly for two hours. Check periodically to ensure that the dish is not drying out - add water (or more wine) if required. Fry the shallots in butter until browned, then add the bacon and mushrooms and cook these until browned too. Remove the hare from the pan and keep warm. Chop the liver and add it with the blood to the pan. Stir to combine, then bring the sauce to the boil until it thickens. Strain the sauce over the meat using a sieve, then serve with buttered noodles and a green salad.
courtesy of: Jon and Julia Doust, The Vendee Blog, France
a hare, jointed into about eight pieces, blood and liver reserved.
a bottle of strong red wine
a large onion, roughly chopped
a couple of crushed garlic cloves
two carrots, sliced
lard for frying
flour
a teaspoon of tomato paste
salt and freshly ground black pepper
a bouquet garni
250 grams shallots, halved
100 grams button mushrooms
100 grams smoked back bacon, diced
butter for frying
Place the hare, onions and carrots into a large bowl. Add the wine and cover. Marinade overnight. Heat the lard in a large casserole. Add the pieces of hare, and brown well. Sprinkle with flour until all the juices are absorbed, then add the rest of the marinade. Add the bouquet garni and season well. Bring to the boil, then simmer slowly for two hours. Check periodically to ensure that the dish is not drying out - add water (or more wine) if required. Fry the shallots in butter until browned, then add the bacon and mushrooms and cook these until browned too. Remove the hare from the pan and keep warm. Chop the liver and add it with the blood to the pan. Stir to combine, then bring the sauce to the boil until it thickens. Strain the sauce over the meat using a sieve, then serve with buttered noodles and a green salad.
courtesy of: Jon and Julia Doust, The Vendee Blog, France
Subscribe to:
Posts (Atom)