Studmuffin Behind the Stove!

My studmuffin decided to cook us dinner tonight. He made hare in cinnamon sauce. But first, time for a glass of red!

red wine













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
  •   butter
  •   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.





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