Hare (Rabbit) Ragout Les Fougeres |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is from a fabulous fine dining restaurant near me in chelsea quebec, they published a cookbook and this is one of the recipes. I love ragout's and if you cant find rabbit use chicken Ingredients:
1 hares, jointed |
1/2 cup olive oil |
2 tablespoons butter |
6 ounces lardon bacon |
1 large onion, diced |
1 large carrot, diced |
6 whole garlic cloves, peeled |
2 tablespoons tomato paste |
4 tomatoes, chopped |
2 tablespoons red currant jelly |
1/4 cup balsamic vinegar |
325 ml white wine (1/2 bottle) |
2 tablespoons crushed juniper berries |
2 sprigs fresh thyme |
3 bay leaves |
salt and pepper |
Directions:
1. In a heavy bottomed, oven proof casserole, heat olive oil butter and bacon over medium high until the fat renders from the bacon.
2. Add the hare pieces and brown well on all sides. Season with salt and pepper. Add onion, carrot, and garlic cloves, continuing to cook stirring occasionally until the vegetables have started to brown. Add the rest of the ingredients.
3. Cover with lid and cook in the oven at 375 degrees for 1 hour or until tender.
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