Jugged hare cream
Instructions
Prepare the stripped rabbit, emptied and cleaned; put it in a bowl for 48 hours, apart, with all the cut vegetables and herbs, covered with wine.
Melt half the butter in a saucepan, put on Hare and pour liquid ingredients and marinade.
Add salt and season with pepper.
Half-cooked, after about 1 hour, pass the broth through a sieve, put the pieces of Hare in the saucepan with the rest of the butter, add the sauce and Cook 20 minutes more before serving the Hare, add the cream and the chopped pine nuts.
