Hues encivi (Hare in cream sauce)

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One of Luxemburg's national dishes, this is hare in cream sauce which is eaten in autumn. Cook low and slow for best results.

Ingredients

• 1 saddle of hare, trimmed
• Streaky bacon
• Seasoning
• 3 sprigs parsley
• 1 carrot, peeled and chopped
• 1 onion, peeled and chopped
• 1 bay leaf
• Good pinch of nutmeg, grated
• 280 ml chicken stock
• 3 tablespoons flour
• Further 560 ml chicken stock or water, cold
• 280 ml double cream
• Capers
• 1 teaspoon dry mustard
• 1 tablespoon white wine vinegar
• Lemon slices

Method

1. Lard the hare with bacon rashers and season.
2. Remove the rind from a 4 further bacon rashers and add to a pan with the carrot, onion, bay leaf and nutmeg.
3. Add about 170 ml chicken stock and the hare, spine upwards.
4. Cover the pan, bring to the boil, then allow to simmer over a reduced heat until the hare is tender.
5. Add more stock as and when necessary.
6. Remove the hare and keep warm.
7. Mix the flour with a little of the cold stock or water and mix it with the hot stock in the pan.
8. Simmer until the flour is blended in.
9. Add the remaining cold stock or water, and bring to the boil, stirring constantly.
10. When it is boiling, remove from heat, strain into a second pan and slowly add the cream.
11. Re-heat the sauce until it is just below boiling point.
12. Add capers to taste and stir in the mustard and vinegar.
13. Put the hare back into the sauce, and simmer for about 15 minutes.
14. Serve the hare on plates or a serving platter and cover with the sauce.
15. Garnish with more capers and lemon slices.

Serving suggestions

Serve with buttered noodles. --JuliaBalbilla 08:47, 11 February 2009 (UTC)