Filter
Reset
Sort ByRelevance
SOURDOUGH
Braised hare with roasted cranberries
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut half of the onions finely. Heat the butter in a wide frying pan or frying pan and fry the hare bolts on high heat around brown. Divide the chopped onion with half of the thyme and a third of the cranberries around it and bake for another 2-3 minutes.
-
Pour the wine and fond along the edge of the pan at the hare bolts. Bring to the boil and simmer the bolts gently for 1½ hours. Cut the gingerbread into cubes and add them after 1 hour. The gingerbread falls apart during stewing and binds the sauce.
-
Preheat the oven to 220 ° C. Cut the other onion into wedges. Spoon the remaining cranberries with the onion tarts, olive oil, remaining thyme and some salt and pepper in the roasting dish. Roast the cranberries in the oven for 15-20 minutes until done. Put the syrup through and put the cranberries in a bowl. Also put the hare bolts with sauce in a bowl. Tasty with stuffed apples with red cabbage.
-
15 minMain dishchilled broken green bean, onion, minced beef, traditional olive oil, coconut milk, tomato cubes, korma curry paste, chilled basmati rice,minced meat with beans
-
30 minMain dishpigs swept through, garlic, peanut oil, sunflower oil, Meat bouillon, onion, curry powder, rice, Red pepper, green pepper,roasted pork steaks with curry rice
-
10 minSide dishchicken, soft butter, rosemary, dried rosemary, garlic, green olive, beer,Italian chicken from the oven
-
30 minMain dishfish stock, olive oil, shallot, garlic, risotto rice, arugula, smoked salmon, soft goat cheese, fresh chives, spring / forest onion,risotto with smoked salmon and goat's cheese
Nutrition
550Calories
Fat42% DV27g
Protein84% DV42g
Carbs6% DV19g
Loved it