Hues encivi (Hare in cream sauce)

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Hues encivi (Hare in cream sauce)
Hues encivi (Hare in cream sauce)
European brown hare
Servings:Serves 4
Calories per serving:1304
Ready in:2 hours 15 minutes
Prep. time:15 minutes
Cook time:2 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

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

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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. Reheat 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)

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