Leg of hare in red wine sauce with croquettes and Brussels sprouts

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel 4 onions and carrots and dice roughly. Wash the thyme and shake dry. Wash hare legs, dab dry. Season with salt and pepper

2. 2

   Heat clarified butter in a roasting pan, fry the hare legs in it while turning, remove. Add the onions and carrots to the frying fat and fry well while turning. Add thyme and wild herbs. Dust with flour, sweat on, add stock and wine while stirring, bring to the boil. Add hare legs, cover and braise for 1 1/4-1 1/2 hours.

3. 3

   Clean and sanitize the mushrooms. Peel and finely dice 1 onion. Clean and wash the Brussels sprouts. Heat the oil in a very large pan and fry the mushrooms for 20-25 minutes, turning them over. Add the onion about 5 minutes before the end of the frying time. Then season with salt and pepper

4. 4

   Place the croquettes side by side on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 17-20 minutes. Put the sprouts in boiling salted water and cook for 12-15 minutes

5. 5

   Meanwhile wash parsley, shake dry and chop finely. Lift hare legs out of the sauce, keep warm. Pour sauce through a fine sieve, spread carrots and onions. Heat the sauce again, add jelly and stir in, season with salt and pepper. Put hare legs back into the sauce, heat up briefly. Drain sprouts, add butter, melt, add parsley, toss briefly

6. 6

   Arrange hare legs in sauce, mushrooms, Brussels sprouts and croquettes on plates. Garnish with thyme. Serve with halved baby pears and cranberries

Nutrition Facts

KCAL
890 kcal

CARBS
69 g

FATS
38 g

PROTEINS
58 g