Hare stew (Caldereta)
Difficulty: Media
2 slices of fatty bacon, 1 cl. of brine spirit, 1 lome of hare (600 g), 1 bunch of vegetables: leek, carrots, celery, 1 onion, salt, 50 gr of butter, 1 / 4 litre of strong red wine, 1 / 8 liter of soft meat broth, 2 tablespoons of green pepper in grain, 100 gr of fresh cream.
Preparation
Cut the bacon into 1 cm wide strips and sail them 3 hours in the spirit.
Dry the meat with a cloth, remove the skin if necessary and bony it. Clean the vegetables, wash them and cross them thick. Peel the onion and cut it into rooms.
Warm in a 30 gr. pot of butter and rehouse the bones of the back, vegetables and onion. Add 1 / 8 liter of wine and let be reduced. Add the rest of the wine and broth, salate to taste and cook covered for 20 minutes on soft heat.
Pour the loins. Heat the rest of the fat in a pan and fry them for 15 minutes.
Chop the pepper, strain the bottom and mix it with fresh cream and pepper.
Cut the meat into 2 cm thick fillets, sprinkle them with the sauce and serve them with white bar bread.
