Jugged hare (2)
Instructions
Clean and cut apart a Hare well matured of 1000 g.
Marinarla for 2 hours in 5 tablespoons of olive oil, salt, pepper, sliced 6 cloves of garlic, 1 bay leaf and 1 sprig of thyme.
In a pan heat 6 tablespoons of olive oil and rosolarvi the Hare well drained from marinade.
Put the hare on the serving dish, piping hot, and pour over a sauce made with chopped pepper 1 mashing, 3 cloves of garlic, 1 pinch of salt, 1 pinch of paprika and the liver of the pan-fried rabbit and diluted with a little oil and vinegar.
Ingredients and dosing for 4 persons
- 1 hare from 1000 g
- 12 tablespoons of olive oil
- Salt
- Pepper
- 6 cloves of garlic
- 1 leaf of laurel
- 1 sprig of thyme
- 1 chopped bell pepper
- 3 cloves of garlic
- 1 pinch of salt
- 1 pinch of paprika
- Hare's liver
- Wine vinegar