Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Liver | not in our table | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 young hare of about 2 kilos with its blood and liver
- 1 teaspoon wine vinegar
- 100 - 150 gr. speck
- 200 gr. Boletus or wild mushrooms
- Parsley
- A little fat and 2 tablespoons of flour
- 3 tablespoons Cognac
- ˝ litre soured cream
- 1 slice of bread
- For the marinade: 1 bottle of good red wine, preferably Burgundy
- 3 shallots, 1 carrot, 3 cloves garlic,
- Best olive oil
- Sage, thyme, bay leaves, cloves and tarragon
Directions
If there is no blood in the hare, ask the butcher for a cup of calf's blood.
Cut the hare into segments, being careful not to splinter the bones.
Put the hare pieces in the marinade ensuring it is fully covered, and leave in the refrigerator for two or three days.
Move the pieces about twice daily.
Preparation:
Chop the speck, put it in cold water and bring to the boil, then dry in a sieve. Fry the speck in some fat until crisp.
In the meantime take the hare from the marinade and allow to dry. Put the hare pieces in the hot fat. Flambé with the Cognac, stirring thoroughly.
Pour the flour over the meat, and steadily add the marinade until the meat is covered. Add the vegetables and herbs.
Cover the pot and cook on a low heat for about 1˝ hours. A quarter of an hour before completion, add the mushrooms.
Serve the hare pieces on a preheated plate. Carefully sieve the cooked marinade and pour it back into the pot, adding the speck. Continue to cook. Mix together the blood, the liver and the soured cream, adding some Cognac. Then stir this into the contents of the pot. It should cook no more. It is now ready to serve.
Serve with noodles and red cabbage. A good red wine is a vital accompaniment.
Category:Luxembourgish Recipes
Category:Luxembourgish Meat Dishes