Hare with pine-nuts

Ingredients:
  • 1 hare
  • 80 g butter
  • 50 g Parma ham
  • 1 onion
  • 2 spoon of sugar
  • 40 g sour chocolate
  • 1 cup of pine-nuts
  • 40 g currants
  • wine vinegar Cabernet I.G.T. Veneto
  • some broth
  • 1 lemon
  • salt
  • pepper
Preparation of hare with pine-nuts

Let hang the hare to mature for 8 days in the lower portion of the refrigerator. Clean the hare, wash with water and lemon, and then with water and single wine vinegar produced with Cabernet I.G.T. Veneto, then cut in pieces.

Fry butter and onion in a casserole adding chopped ham  and the hare, salt and pepper and let slowly brown. Lower the flame and keep on cooking, adding some broth.

After half and hour cooking, add the dissolved sugar in half a glass of single wine vinegar produced with Cabernet I.G.T. Veneto, grated Parmesan cheese, pine-nuts and currents, which were previously soften in warm water. Well mix, cover and cook for another quarter of an hour.

Tag: sweet-and-sour intense taste I.G.T. wild game

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