marinaded blue pepper
easy
75 mins
75 mins
Ingredients
- 1 ready-to-cook wild hare (approx. 1.2 kg)
- 2 small carrots
- 1 Onion (with skin)
- 1 (0,75 l; e.g. Pinot Noir) bottle of red wine
- 1 cup(s) Red wine vinegar
- 6 Juniper berries
- 1 Bay leaf
- 2 Cloves
- 5 Peppercorns
- 1 Branch rosemary
- 1/2 TEASPOON Salt
- 50 g lean smoked bacon
- 2 Tbsp-OIL
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 1/4 l Meat broth (instant)
- 30 g Butter or margarine
- 3 TABLESPOONS Flour
- 1 TEASPOON Sugar
- 1/4 l Red wine
- 1/8 l ripened cream
Directions
- 1
Wash the hare under cold running water, dab dry and cut into ragout pieces. Wash the carrots and onions thoroughly and chop them a little. Mix wine with vinegar in a bowl. Add carrots, onion, juniper, bay leaf, cloves, pepper, rosemary and salt. Pour in the meat and marinate for 3 days, turning the pieces several times (keep bowl cold). Remove the meat and drain well. Dice the bacon, put it in a roasting pan and take it out. Add oil to the bacon fat. Pepper the hare parts and fry them in it. Salt and deglaze with 1/4 litre of marinade and the broth. Add bacon, bay leaf and rosemary and braise covered for about 30 minutes. Heat the fat and sauté the flour in it until brown. Add sugar, deglaze with red wine and 1/8 litre marinade and bring to the boil. Add the sauce to the rabbit, mix with the braising stock and cook for another 10-15 minutes. Season with salt and pepper and refine with sour cream. Serve with ribbon noodles and cranberry compote
- 2
Tip: Very typical is the hare pepper, when 1/2 cup of hare or pig blood is added to the braising stock
- 3
Preparation time approx. 1 1/4 hours (without the waiting time for pickling)
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