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Saddle Of Hare With Civet Style Sauce Recipe

by CookEatShare Cookbook

Ingredients

4 hare saddles 1 carrot 1 small onion 1 celery stick 1 tbsp (15 g) butter Hare bones 1 ½ tbsp (20 g) butter

1 tbsp flour 1 qt (1 liter) red wine 2 tsp tomato paste 2 ounce (60 g) chocolate (70% cocoa) 4 tbsp crème fraîche 4 tbsp blood

Directions

1. Peel the carrot, onion and celery stick, and chop the vegetables into dice (mirepoix)
2. Fry them in the butter and let them cook very gently for 15 min
3. In a saucepan, fry the hare bones in the butter and add in the mirepoix
4. Pour in the red wine
5. Next, add in the tomato paste and chocolate. Stir and reduce to ¾ of the original quantity on high heat. Turn off the heat and add in the crème fraîche, then the blood
6. Brown the hare saddles for a minute on each side in the frying pan you used for the mirepoix
7. Put the saddles on plates and pour the sauce on top.

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