Braised Hare in Red Wine
Main course
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Cook Time
3 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
I have been making this hare for several years and it is always a highlight, especially in the cold season. The meat becomes wonderfully tender and juicy, while the red wine sauce gives it a deep, aromatic note. The buttermilk makes the meat particularly tender. Ideal for a festive Christmas dinner or a special occasion. Preparation in the Thermomix® makes the work much easier and guarantees a perfect result. A hearty dish that is guaranteed to impress everyone!
Ingredients (11 ingredients)
-
1 Stück Hare
-
1 Liter Buttermilk
-
0.5 Tasse Vinegar
-
3 Blätter Bay leaves
-
5 Stück Juniper berries
-
1 Bund Soup vegetables
-
2 Stück Onions
-
1 Zehe Clove of garlic
-
0.5 Liter Red wine
-
1 Glas Game stock
-
1 Becher Crème fraîche
Preparation (10 steps)
Prepare soup vegetables, onions and garlic
Clean and roughly chop the soup vegetables. Peel and quarter the onions. Peel the clove of garlic. Put everything together in the mixing bowl.
Chop the vegetables
Chop the prepared vegetables in the mixing bowl for 5 sec./speed 5. If necessary, use the spatula to push down from the edge and repeat the process.
Sauté the vegetables
Sauté the chopped vegetables in the mixing bowl without adding any fat for 5 min./120°C/speed 1.
Prepare marinade
Add buttermilk, vinegar, bay leaves and juniper berries to the sautéed vegetables in the mixing bowl and mix for 5 sec./speed 3.
Marinate hare
Place the hare in a freezer bag or bowl and pour the marinade from the mixing bowl over it. Marinate the hare covered in the refrigerator for at least 2 hours, or preferably overnight.
Sear hare
Remove the marinated hare from the marinade and pat dry. Sear vigorously on all sides in a pan with some oil.
Prepare sauce
Pass the marinade from the mixing bowl through a sieve and return it to the mixing bowl. Add red wine and game stock.
Simmer the sauce
Simmer the sauce in the mixing bowl for 30 min./100°C/speed 2.
Braise hare in sauce
Add the seared hare to the sauce in the mixing bowl and braise for a further 60 min./100°C/reverse rotation speed 1.
Refine sauce
Add crème fraîche or cream to the mixing bowl and stir for 10 sec./speed 3.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Sulphur dioxide and Sulphites
- Milk
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