Hare ragout with bacon and chestnut

Ingredients for Hare ragout with bacon and chestnut

Instructions for Hare ragout with bacon and chestnut

To prepare the Hare ragout with bacon and chestnut recipe, please follow these instructions:

Cleanse and share the Hare into suitable pieces. Brown the pieces of meat in a frying pan and well take them up and fry the entire Arrow. shallots, add the finely chopped garlic cloves and the carrots cut into slices. Sprinkle the flour over and stir until it is absorbed. Add the broth and red wine and put the meat back in the Pan, where it stands in 1/2 -3/4 hour until it is almost tender. Behind the golsad in the oven for 15 minutes and willow them out of the shell. Grate them together with bacon cubes and they cleaned the mushrooms in butter in a frying pan. Com mushroom and chestnuts to the pan with the meat and let the right spin for a further 10 minutes. Remove aromatic bouquet and server ragouten directly from the pot, or pour it over in a deep dish.

Accessories: serve with potato gratin, or potato-celery gratin.

Tips:
Quick-frozen, French chestnuts is a quick shortcut-and so is available the whole year.