Fried hare (saddle) (civet de lievre braise)

1 serving


Prepare the hare for frying, grate with salt and black pepper, cover with thin slices of lard speck, and then wrap in a piece of oiled paper. Place in a roaster with a large amount of melted pork lard and put the roaster for 20 minutes in a previously well-heated (up to 200 ° C) oven. Meanwhile, strain the remaining liquid, in which the pieces of hare for pate were cooked, into a shallow pan and boil until the amount of liquid decreases by two-thirds. Remove the roaster from the oven. Cut the hare into thin long pieces and put them in the boiled broth. Cool the juice remaining in the roaster, remove the fat and pour red wine and water into it. Put the juice on the fire for 1-2 minutes and pour it into the boiled broth, in which the pieces of hare lie. Close the pan with a lid and put on a low heat for 15 minutes. Serve with chestnut puree and blackcurrant jam. Note: Some lovers prefer to withstand the meat of an old hare in marinade for 24 hours before preparing a saddle, and a young one - 12 hours.