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Sudie B
Fillet of hare in red wine sauce
A tasty Dutch recipe. The main course contains the following ingredients: meat, fillet of hare, olive oil, full red wine (extra dash), tomato paste, beef stock (380 ml), silver onions ((a 340 g), drained) and cold butter (diced).
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Ingredients
Directions
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Dab dry the hare fillet with kitchen paper and sprinkle to taste with salt and (freshly ground) pepper.
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Heat the olive oil in a frying pan and roast the meat around nice brown.
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Turn the heat low and roast the meat covered for another 20-25 minutes until the meat inside is rosé.
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(If necessary, check the doneness by making a small notch in the middle of the fillet.) In the meantime, cook the wine in half the heat in half minutes.
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Stir in another pan the tomato puree with the extra dash of wine and then add it together with the meat fond and the silver onions to the boiled wine.
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Let it simmer for another 15-20 minutes until about 250 ml of sauce is left.
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Remove the meat from the heat and let it rest for another 10 minutes.
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Remove the wine sauce from the heat and beat in the butter.
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Cut the meat into nice slices and serve with the sauce..
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Nutrition
455Calories
Sodium7% DV175mg
Fat43% DV28g
Protein90% DV45g
Carbs2% DV6g
Fiber4% DV1g
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