2 cups of beef broth
2 cups of red wine
3/4 cup of wheat flour
2 kg of hare pieces
250 g of smoked bacon, cut into small pieces
4 sprigs of parsley
3 green onions
1 chopped onion
Salt and black pepper to taste
2 cups of beef broth
2 cups of red wine
3/4 cup of wheat flour
2 kg of hare pieces
250 g of smoked bacon, cut into small pieces
4 sprigs of parsley
3 green onions
1 chopped onion
Salt and black pepper to taste
1
Tie the parsley and green onions with kitchen twine. Reserve
2
In a skillet, pan-fry the bacon over medium heat until golden brown
Drain on paper towels
Next, in the same skillet, sauté the chopped onion in the bacon fat for 5 minutes, stirring occasionally
Remove the onion with a slotted spoon and reserve
Remove the skillet from the heat
3
Mix together the flour, salt, and black pepper
Toss the hare pieces in this mixture
Place the skillet with the bacon fat over medium heat
Add the hare pieces and cook until browned on both sides
Drain the hare and set it aside
Pour in the beef broth and red wine
Bring to a boil
Add the fried bacon, onion, and parsley
Season with salt and black pepper
Simmer for 45 minutes or until the hare is tender
To serve, remove the parsley and decorate with fresh green onions and parsley.
