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Huesenziwwi

A stew of hare with blood, liver, and spices, simmered with wine, mushrooms, and cream.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Wine and mushroom are a kitchen classic. They rank in the top 3% of all ingredient pairs, and 2,509 recipes mention both. Both carry 2-methoxy-4-propylphenol, which smells allspice, anise. The science ↓

The recipe

Timeabout 1 hour

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the marinade

  1. Ask the butcher for a cup of calf's blood if the hare has no blood.

  2. Cut the hare into segments, avoiding splintered bones.

  3. Place the hare pieces in the marinade, ensuring they are fully covered.

  4. Refrigerate the hare pieces for two or three days.

  5. Move the pieces about twice daily.

Prepare the speck and hare

  1. Chop the speck. Place the speck in cold water. Bring the water to a boil. Dry the speck in a sieve. Fry the speck in fat until crisp.

  2. Remove the hare from the marinade. Let the hare dry.

  3. Put the hare pieces in hot fat.

  4. Flambé the hare with Cognac, stirring thoroughly.

  5. Pour flour over the meat.

  6. Steadily add the marinade until the meat is covered.

  7. Add the vegetables and herbs.

  8. Cover the pot.

  9. Cook over low heat for about 1 hour.

  10. Add the mushrooms a quarter of an hour before the end.

Finish and serve

  1. Serve the hare pieces on a preheated plate.

  2. Carefully sieve the cooked marinade.

  3. Pour the sieved marinade back into the pot, adding the speck.

  4. Continue cooking.

  5. Mix together the blood, liver, and sour cream, adding some Cognac.

  6. Stir this mixture into the pot.

  7. Let it cook no more.

  8. Serve with noodles and red cabbage.

  9. Provide a good red wine as accompaniment.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Wine + mushroomtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together2,509 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  2. Mushroom + breadtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,535 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Wine + vinegartop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together2,385 recipes

    Shared aroma: sotolon (curry, maple).

  4. Mushroom + creamtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together4,500 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Liver + mushroomtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together572 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hare
Provides the main meat, which becomes tender through marinating and slow cooking.
Blood
Thickens the sauce and gives it its dark, rich body when stirred in at the end.
Flour
Browns with the fat and thickens the marinade into a smooth sauce.
Soured cream
Adds tang and richness, and softens the sauce when stirred in with the blood.
Red wine
Acidity in the marinade tenderises the meat and builds the sauce's flavour.
Speck
Adds smoky, salty fat that flavours the sauce and adds crisp texture.

The step that matters

Stirring in the blood, liver and sour cream. Blood and sour cream can curdle or turn grainy if boiled. Keep the sauce off a rolling boil and let it cook no more after adding them.

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (liver, wine, vinegar, mushroom, flour, cream, bread):

  1. Garlicbetter flavor fit
  2. Thymebetter flavor fit
  3. Pepperabout as good a flavor fit
  4. Parsleythe original

Fit is the average pairing score against liver, wine, vinegar, mushroom, flour, cream, bread. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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