Saddle of Hare with Civet-style Sauce

Send to a friend

Print

Send your comment

Ingredients

Serves 4

• 4 hare saddles

Mirepoix

• 1 carrot
  
• 1 small onion
  
• 1 celery stick
  
• 1 tbsp (15 g) butter

Sauce

• Hare bones
  
• 1 ½ tbsp (20 g) butter
  
• 1 tbsp flour
  
• 1 quart (1 liter) red wine
  
• 2 tsp tomato paste
  
• 2 oz (60 g) chocolate (70% cocoa)
  
• 4 tbsp crème fraîche
  
• 4 tbsp blood

Preparation

To prepare the ingredients

• Peel the carrot, onion and celery stick, and chop the vegetables into dice (mirepoix)
  
• Fry them in the butter and let them cook very gently for 15 minutes

Preparation

• In a saucepan, fry the hare bones in the butter and add the mirepoix
  
• Pour in the red wine
  
• Next, add the tomato paste and chocolate. Stir and reduce to ¾ of the original quantity on high heat. Turn off the heat and add the crème fraîche, then the blood
  
• Brown the hare saddles for a minute on each side in the frying pan you used for the mirepoix
  
• Put the saddles on plates and pour the sauce on top.

Suggested drink or wines