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Wild hare legs in Barolo sauce

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Ingredients for 2 servings:

  • 2 legs of wild hare
  • Clarified butter for frying
  • 500 g shallot(s)
  • 1 tbsp tomato paste
  • 600 ml Barolo
  • 400 ml Game stock
  • 2 bay leaves
  • 2 stalk(s) cinnamon
  • 1 carnation(s)
  • 1 pinch(s) allspice
  • possibly locust bean gum to thicken, if required

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Preheat the oven to 180°C (top/bottom heat). First, brown the hare legs in a deep pan with clarified butter. Remove the legs. Then, fry the shallots in the clarified butter until translucent. Stir in the tomato paste. Add all other ingredients and return the legs to the pan. Cook in the hot oven with the lid closed for about 2 hours. Thicken the sauce if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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