We put in a casserole the red wine, the vinegar, four grains of pepper, one or two carrots, some sprigs of parsley, two bay leaves and a sprig of rosemary.
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| Ingredients to make hare in red wine sauce: |
| For 4 people :: 1 clean hare. 1 dl of olive oil. 100 g of Iberian ham in large piece. white. 1 onion. 1 carrot. |
Ingredients to make hare in red wine sauce:
2. Lets cook gently for about 10 minutes, letting it cool below.
3. We cut the hare into pieces without cutting the bones (cutting by the joints) and placing in a clay casserole, then adding a glass of pomace of Galicia and the previous cold preparation, leaving the meat marrying for 12 hours.
4. After that time we pour olive oil into a casserole and put on the fire.
5. When they are very hot, the pieces of the haresty hare of the marinate are placed.
6. Sauté over live heat, then lowering the fire, covering the container, as if we were roasting.
7. When the meat is well golden, we add the chopped ham in taquitos, a clove of garlic and two onions chopped in brunoise (chopped in small squares).
8. We gently sauté the onion, sprinkle two tablespoons of flour until the vegetable links a bit.
9. Add 2 staves of the initial marinate passing it through a strainer, a glass of white wine and a glass of water and let it boil over low heat for at least up to 1 hour or so.
10. We put salt when cooking is almost finished.
11. We accompany a garrison of vegetable menestra.
