My studmuffin decided to cook us dinner tonight. He made hare in cinnamon sauce. But first, time for a glass of red!
We opened a bottle of Ribera Del Duero. A Spanish red wine to serve with venison. I realy loved this wine! Great combo of a little fruitiness and dry finish.
Yes Babsy I forgive you for last night 😉
Look at this pretty dish!
- 6 carrots
- 3 oz cream
- bouquet of thyme and laurel
- hare fillets
- 1/2 green cabbage, cut into strips
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 100 ml white port
- 200 ml meat stock
- 3 cloves
- nutmeg – cinnamon
- pepper – salt
- Boil the carrots along with the bouquet for 15 minutes. Drain and mix with the cream and a pinch of salt and pepper until smooth. Set aside and keep warm.
- Melt a tablespoon of butter infrying pan. Sear the hare fillets briefly over high heat and season with salt and pepper. The meat should still be pink.
- Put a large pot on the stove with solid bottom and melt a tsp of butter. Fry the chopped shallot and garlic. Mix in the cabbage. Season with salt, pepper and a pinch of nutmeg. Cook for about 15 minutes over low heat.
- Remove the meat from the pan and pour in the white port. Allow to evaporate and add the stock. Season with cloves and a pinch of cinnamon and continue to boil down.