Home | food recipes cooking | Epicurien.be
Home - food recipes cooking
  French | Dutch   

Recipes foodIngredients food cookingSearch for recipesfood recipes cooking rss feed
saturday 18 August 2018  
Home > Saddle of Hare with Civet-style Sauce recipes
01.01.2003 -

Saddle of Hare with Civet-style Sauce

« You need very tender saddles for this recipe – use the ones from the civet. The saddles should be cooked until pink. You can use the leftover sauce from the civet, or make the sauce as shown in the recipe. If the hare was caught at the start of the season, you can serve tomato flans as an accompaniment. » 
Type main course – game – hare – Saddle of Hare – red winetomato - chocolate - civet
Level of difficulty easy
Preparation time Preparation: 10 minutes - Cooking: 40 minutes
Send to a friend     Print     Send your comment


Serves 4

  • 4 hare saddles




  • 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


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



  • 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

Domaine Bernard Baudry – Chinon Le Clos Guillot 2003

Share this recipe
save to del.icio.us del.icio.us
digg this digg

See Also :
Chocolate recipe  Chocolate recipe
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Red wine recipes  Red wine recipes
Tomato recipes  Tomato recipes
Copyrights Wonderweb 2004 - 2008 - top of page