2 hares cut into pieces - 2.5 kg
2 cups of white beer - 480 ml
2 medium onions, thinly sliced - 180 g
1 medium carrot, grated - 100 g
1 tablespoon (chopped) of salt - 5 g
1 pinch of black pepper
1 pinch of ground nutmeg
1 sprig of rosemary
3 tablespoons of butter or margarine - 45 g
120 g of crispy bacon, cut into cubes
1/4 cup of wheat flour - 38 g
0.5 kg of small potatoes, peeled
2 hares cut into pieces - 2.5 kg
2 cups of white beer - 480 ml
2 medium onions, thinly sliced - 180 g
1 medium carrot, grated - 100 g
1 tablespoon (chopped) of salt - 5 g
1 pinch of black pepper
1 pinch of ground nutmeg
1 sprig of rosemary
3 tablespoons of butter or margarine - 45 g
120 g of crispy bacon, cut into cubes
1/4 cup of wheat flour - 38 g
0.5 kg of small potatoes, peeled
In a glass bowl, combine the beer, onions, carrot, salt, pepper, nutmeg, and rosemary
Add the hare pieces and let them marinate in the refrigerator for 24 hours, occasionally turning them
Melt the butter or margarine in a skillet and fry the bacon until it's crispy and golden brown
Remove with a slotted spoon and reserve
Remove the hare pieces from the marinade and pat them dry with paper towels
Dredge in wheat flour
Fry in the remaining fat in the skillet
Add all the marinade to the hare pieces
Bring to a boil, then reduce heat and simmer, covered, for 1 hour or until the hare is almost tender
Add the potatoes and bacon and continue cooking, covered, for an additional 30 minutes
Remove some excess fat that forms on the surface and serve
Serves 6-8.
