Hare stew with saffron milk cap mushrooms
Time: 2 stunden
Difficulty: Media
1 hare, 2 decitres of oil, some chalets, 4 garlic teeth, 1 onion, 1 Kg of small nisels, 1 / 2 l. of white wine, 1 tablespoon of bread, a small piece of bread mist (about the size of a golf ball), some nail grains, pepper.
Preparation
It is put in a pot to stew the oil with the chalets, garlic and onion chopped in fine juliana. The martyred hare (*) is rejected for ten minutes. The nail and pepper are added, everything is wet with wine and broth and then boiled for an hour. The whitened and salted nests are added in advance, the bread is added, the sauce is reduced to 1 / 3 and, finally, it is allowed to rest ten minutes before serving and it is rectified from salt and pepper.
(*) How to martyrdom the hare:After cleaning the hare well, it is cut into pieces by the cliffs. It is put in a clay jar, with a tablespoon of vinegar, a fourth liter of white wine and a crushed hare liver, four garlic teeth, a thyme branch, some nail and pepper grains, a tablespoon of oil and a chopped onion in fine juliana. It's very little seasoned. The hare pieces are embed and left at rest for at least 12 hours.
