Recipes with Hare

Hareragout II

The hair is cleaned and crushed and the pieces are turned into flour with salt and pepper and brune in the hot fat together with the finely chopped onion. Laurel leaves and whole peppercorns are added to the gauze and added immediately after the browning toget

Haresteg from the old Danish kitchen

The carefully refurbished hair is attached to the wafers. Put in a greased pan and cover with small lumps of butter. Brunes at good heat (225 degrees). When the hair is fine brown, pour the boiling broth on, the flame is muted and the animal is stirring for ab

The master of the hunter's haresteg

The hair dries up in whole milk or whole milk for a day and rinses and all obstacles are removed. It is wiped and put on thin slices of smoked sprouts in a pan and possibly. With a little spatter strips, crushed juniper and butterballs over. Put in a very hot

Hare Casserole with white wine

Remove the coarsest membranes and tendons from the Hare. Cut and blow it into serving pieces, tag, if desired. the bones out of bove and clubs. Brown the pieces in several times. Put the meat in the Pan and add the white wine and as much broth, the meat is c

Roast hare (Roaster)

Put the slices of peppered in the gennemfugtede roaster. Rub the Hare with salt and place it in the pan. Butter it with half the melted butter and fry the 1 ½ to 1 ¾ hour at 220 degrees. Preheat the sour cream and pour it over the Hare, when it is fried. Let t

Old fashioned roast hare (Roaster)

Cut packed into strips and blubber Hare with it. Rub it with salt and pepper. Make a sauce of the fat, flour, broth and milk and color it with colour. Put the Hare in the gennemfugtede roaster. Pour the sauce over and fry the Hare in 1 ½ to 1 ¾ hour at 220 deg

Hare ragout

Share the Hare into suitable pieces and remove the coarse tendons. Make a marinade of the red wine, they redecorated the vegetables in coarse cubes, pepper and juniper berries and put the Hare in the marinade for at least 24 hours, preferably longer. Take the

Hareterrine

*) One rygfilet, one Tenderloin and all legs and tendons are saved to the game-soup/vildtfricassé. Alternatively, the flesh will be listed into the tureen or used for an entirely different right. Boil three walnuts up in cold water. Pour the water off. Cut