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Hare chops with mustard-tiger sauce
Hare chops with mustard-tiger sauce with leeks, haricot beans and cannellini beans.
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Ingredients
Directions
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Heat the butter in a frying pan and fry the chopped chops on medium heat for 8 minutes until golden brown and done. Turn halfway.
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Remove from the pan and keep warm on a plate under aluminum foil.
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In the meantime, heat the butter in a skillet. Add the leeks, string beans and the thyme and cook over medium heat for 4 minutes.
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Add the beans and warm for 3 minutes. Season with pepper and salt.
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Add the whipped cream, mustard and thyme to the remaining shortening of the pork chops.
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Crumble the chicken stock cube above and cook gently on medium heat for 2 minutes.
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Spread the beans-pre-mix over the plates, place a hare chop on each plate and serve with the mustard gravy.
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Nutrition
675Calories
Sodium41% DV993mg
Fat63% DV41g
Protein96% DV48g
Carbs7% DV21g
Fiber52% DV13g
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