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Hare with garlic sauce (aillade de leiraut)
1 serving
Finely chop lard, onions, garlic and hare liver and put in ceramic or earthenware. Add vinegar, hare blood, salt, black pepper, nutmeg, chaber or marjoram. Put on a low heat and cook for 2 hours. Watch so as not to burn. If necessary, add a little heated red wine or vinegar, so that the sauce remains liquid. An hour after the sauce has begun to cook, put the hare fried, dropping it into a roaster with a lot of pork fat and covering it with salted paper. It will take about 1 hour to prepare the hare. When the hare is ready, put the garlic sauce in a deep dish and put the hare on top.
Finely chop lard, onions, garlic and hare liver and put in ceramic or earthenware. Add vinegar, hare blood, salt, black pepper, nutmeg, chaber or marjoram. Put on a low heat and cook for 2 hours. Watch so as not to burn. If necessary, add a little heated red wine or vinegar, so that the sauce remains liquid. An hour after the sauce has begun to cook, put the hare fried, dropping it into a roaster with a lot of pork fat and covering it with salted paper. It will take about 1 hour to prepare the hare. When the hare is ready, put the garlic sauce in a deep dish and put the hare on top.
hare - 1 pc., speck (spig, stud) - 200-250 g, garlic - 50-60 g, onion - 50-60 g, hare liver to taste, vinegar 3% - 0.5 cups, salt - 1 teaspoon, ground black pepper - 0.5 teaspoons, nutmeg to taste, marjoram to taste, sweet red wine - 1 cup
