John Myers
Hare Stuffed with Hunter’s Sauce
The perfect hare stuffed with hunter’s sauce recipe with a picture and simple step-by-step instructions.
- 1 piece Rabbit ready to cook
- 1 bunch Soup vegetables
- 1 Can Chanterelles
- 10 piece Hutzeln (dry plums)
- 4 piece Onions white
- 3 piece Clove of garlic
- 10 piece Juniper berry
- 2 piece Cloves
- 1 piece Bay leaf
- 0,5 liter Wild fund
- 0,5 liter Vegetable stock
- 0,5 liter Malt beer
- 2 tbsp Mustard
- 10 g Tomato paste concentrated three times
- 1 stem Rosemary fresh
- 1 stem Sage fresh
- 1 stem Fresh thyme
- Sweet paprika
- Clarified butter
- Salt
- Pepper
- Potato starch flour
- Toothpick
- Sausage belt
- Remove the belly fat from the well hung bunny inside, wash, dry and first pepper the inside, then salt, let it soak in a little and now brush well with mustard.
- For the filling, clean and chop the vegetables, leave some root vegetables to sear and cook a vegetable broth from the rest
- Now fill the dry plums, onions, garlic, diced vegetables and herbs into the abdomen and close with the help of the toothpick and the sausage strik. I also cut off the hind legs, otherwise the roasting pan would not have been long enough.
- Fry the rabbit parts in plenty of clarified butter, then add the remaining vegetables and the onion peppered with cloves and bay leaves, sprinkle with paprika powder, briefly roast the tomato paste, add the crushed juniper and deglaze with the beer.
- Let the beer simmer a little, fill up with the game and vegetable broth, add the chanterelles and put everything into the pipe for about 3 hours at 130 ° C, turning several times.
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