Harefricassé with chestnuts and Savoy cabbage

Ingredients for Harefricassé with chestnuts and Savoy cabbage

Instructions for Harefricassé with chestnuts and Savoy cabbage

To prepare the Harefricassé with chestnuts and Savoy cabbage recipe, please follow these instructions:

RIDs the chestnuts and behind them about 15 minutes in the bottom of the oven at 225 degrees for the shells open and the Brown membrane slipper chestnut seeds. Let them cool slightly and tag so the chestnuts out of their "must". Take the chestnuts from, and cut into smaller pieces. Scrub them thoroughly. Crack them lengthwise. Place them in a heat-proof dish with the cut surface facing up. RAC with olive oil and season with salt and pepper. Bake approximately 1 hour at 200 g for the tender.

Com 100 g chestnuts in hare's Fund and cook into the 3 dl. Blend into a sauce with 50 gr cold butter into cubes, sherry and sherry vinegar. Boil in half immediately before serving with hare and hare fillet buns as well as sauteed Savoy cabbage.

Cut the Savoy cabbage in eight boats which are kept together by rootstock. Cook in boiling salted water waste about 5 minutes for the just-finished. Com cabbage directly in cold water.
Grease a baking dish with butter and benefit the cabbage in a layer. Chop the shallot and lemon zest and advantage over kålskiverne. Came a few dabs of butter of the cabbage, cover with aluminum foil and Bake 15 minutes at 175 degrees. Rose harerygfileten on all sides, about 5 minutes total. Flip fast hare fillet on the hot pan on both sides. Season both pieces of meat with salt and pepper. Part hare meat in four dealers-the servings. Inserts the last 50 g chestnuts into small pieces, and add to the sauce.

Serving: Benefit the sauce on four plates. Garner with cabbage, hare fillet and warm Game soup dumplings. Sprinkle with chopped parsley. Eat the baked beetroots.