Filled hare legs with shallots and mushroom vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
4
- 4 frozen hare legs (approx. 375 g each)
- 2 Garlic cloves
- 100 g paprika-filled olives
- 3 discs Toast
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Shallots
- 750 g Mushrooms
- 30 g clarified butter
- 1 sprig of rosemary
- 1/4 l dry white wine
- 60 g Pine nuts
- 7-10 Tbsp grated peel of 1 untreated orange
- 7-10 Tbsp wooden skewers
Directions
- 1
Defrost hare's legs. Carefully remove the bones. Wash the meat and dab dry. Peel garlic. Chop garlic and olives, dice toast and mix garlic and eggs with olives.
- 2
Season with salt and pepper. Stuff the legs with it. Stick with wooden skewers. Peel the shallots, clean the mushrooms, wash and drain them. Heat the lard in a roaster. Brown the legs in it.
- 3
Add prepared vegetables and rosemary, braise and deglaze with 1/4 litre of water and wine. Sprinkle with pine nuts and orange peel. Braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.
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