1 1/2 tablespoon of olive oil
3 tablespoons of mustard
2 kg of hare cut into pieces
3 tablespoons of olive oil
3 tablespoons of butter
1 large onion, chopped
4 fillets of anchovy
3/4 cup of dry white wine (180 ml)
3 large tomatoes, peeled and seeded, chopped
1 clove of garlic
1/3 cup of pitted black olives, chopped (45 g)
1 sprig of rosemary
3 cups of chicken broth (720 ml)
To taste salt
1 clove of red pepper
Toasted bread slices, brushed with olive oil and pressed garlic
1 1/2 tablespoon of olive oil
3 tablespoons of mustard
2 kg of hare cut into pieces
3 tablespoons of olive oil
3 tablespoons of butter
1 large onion, chopped
4 fillets of anchovy
3/4 cup of dry white wine (180 ml)
3 large tomatoes, peeled and seeded, chopped
1 clove of garlic
1/3 cup of pitted black olives, chopped (45 g)
1 sprig of rosemary
3 cups of chicken broth (720 ml)
To taste salt
1 clove of red pepper
Toasted bread slices, brushed with olive oil and pressed garlic
In a bowl, mix the olive oil with the mustard
Rub this mixture onto the hare pieces
Let it rest for 30 minutes
In a large skillet, combine the hare pieces with the olive oil, butter, onion, and garlic, and bring to high heat
Brown, stirring occasionally, until the meat is fully browned
Add the anchovy and white wine
Cook until the wine evaporates
Add the remaining ingredients, except bread, and check the seasoning
Reduce heat and cook for 20 minutes, stirring occasionally, until the meat is tender
Remove the rosemary sprig and serve hot with toasted bread slices
648 calories per serving
A dry white wine, a light tinge, fruity, or even champagne
White wines
$ Amelia Chardonnay Concha y Toro 95, Chile
$$ Conde de Valdemar fermented in barrels 95, Spain
Red wines
$ Dolcetto d'Alba Giacosa Fratelli 95, Italy
$$ Beaujolais Moulin a Vent Georges Duboeuf 95, France
Champagne
$$$ Taittinger, France
