Hare With Prunes And Chestnuts Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Hare1 , cut in pieces, marinated in red wine
 Bacon strips4 (Thin Slices)
 Onion1 , chopped
 Carrots2 , sliced
 Wine2 Cup (32 tbs), strained (From Marinade)
 Water1 Cup (16 tbs)
 Dried prunes18 , soaked in tea or sherry
 Unsweetened chestnuts1 Can (10 oz)
 Brandy1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3712 Calories from Fat 594

% Daily Value*

Total Fat 66 g101.5%

Saturated Fat 20 g99.9%

Trans Fat 0 g

Cholesterol 1665.1 mg

Sodium 1671.9 mg69.7%

Total Carbohydrates 226 g75.4%

Dietary Fiber 25.4 g101.5%

Sugars 74.7 g

Protein 463 g926.4%

Vitamin A 418.9% Vitamin C 29.6%

Calcium 39.1% Iron 380.9%

*Based on a 2000 Calorie diet

Directions

Cover bottom of baker with layers of pork or bacon slices, onions and carrots.
Add pieces of hare.
Moisten with wine and water.
Season.
Close and bake 2 1/2 hours.
Remove clay baker from oven, arrange prunes and chestnuts around pieces of hare.
Close and bake another 1/2 hour.
Add cognac to the sauce just before serving.
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