1 hare of 1.5 kg
50 g of butter or margarine
two spoons (of soup) of olive oil
50 g of wheat flour
one spoon (of soup) of chopped chives
1 cup of white wine
1 cup of water
one spoon (of coffee) of salt
two pinches of thyme
chopped parsley, cilantro and green onions
two spoons (of soup) of tomato extract
250 g of fresh mushrooms
1 hare of 1.5 kg
50 g of butter or margarine
two spoons (of soup) of olive oil
50 g of wheat flour
one spoon (of soup) of chopped chives
1 cup of white wine
1 cup of water
one spoon (of coffee) of salt
two pinches of thyme
chopped parsley, cilantro and green onions
two spoons (of soup) of tomato extract
250 g of fresh mushrooms
Cut the hare into pieces and make it brown in butter or margarine and olive oil in a deep pan
When well browned, dust with wheat flour and add chopped chives
Then, pour in white wine, water, parsley, cilantro and green onions, all finely chopped and season with salt and thyme
When the sauce is nicely caramelized, add two spoons of tomato extract and, about a quarter of an hour before cooking is complete, join in sliced mushrooms that have been browned in a little olive oil in a skillet
The hare in hunter style is a specialty disputed by the French and Italians.
