Hareragout II
MainsCook time: 0 min.
Servings: 6
Servings: 6
Ingredients for Hareragout II
| Chutney | ||
| Meat extracts | ||
| Pepper | ||
| Salt | ||
| Soy sauce | ||
| Sugar | ||
| ¼ | l | Red wine |
| ½ | Bay leaf | |
| 1 | Hare | |
| 20 | g | Butter or margarine |
| 2-3 | Peppercorn | |
| 30 | g | Wheat flour |
| 75 | g | Onion |
Instructions for Hareragout II
To prepare the Hareragout II recipe, please follow these instructions:
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 together with red wine. Stays approximately 1½ hours. The cloud is leveled with buttercup and spiced with spices and soy. Boiled potatoes, mashed potatoes and asians are served to.
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