Saddle of hare in tomato sauce with polenta

09342 SADDLE of HARE IN TOMATO SAUCE with POLENTA INGREDIENTS for 4 PEOPLE a great saddle of Hare, 20 g butter, salt, pepper, 100 g yellow flour 10 g salt, 60 g of carrots, 40 g of onions, 30 g of celery, 20 g parsley, 4 tablespoons of blood of Hare, 2 sprigs of thyme, 1 tablespoon gin, a spoonful of cognac, a tablespoon of olive oil, bay leaf, salt, pepper.

In a copper pot with 4 dl of boiling salted water, add the flour.

Cook, stirring continuously for about half an hour.

Boned and yield the saddle of Hare; chopped and cut the carcass.

In a saucepan, heat a tablespoon of olive oil, add the rabbit carcass and vegetables cut into small pieces and FRY.

Delete the cooking fat, wet with 1/2 l water, add the herbs, salt, pepper and cook until you get 2 tablespoons Hare Fund (it will take about 2 hours).

Filtered.

Salt and pepper the saddle of Hare.

In a saucepan heat the butter, add the saddle and let it Brown.

Cook in the oven at 220°, by spraying the meat frequently with cooking fat for about 15 minutes.

When cooked the Hare will be rare.

Remove from oven and let stand for 5 minutes before slicing.

In a saucepan add the gin and cognac and reduce.

Add the bottom of Hare and reduce the liquid by half.

Allow to cool and add the blood.

Put on the fire without ever boil and stir continuously with a wooden spoon.

As soon as the sauce seems to thicken, remove from heat and continue to stir for one minute.

Sprinkle the slices of meat with sauce and accompanied with polenta.