Hare With Prunes And Chestnuts Recipe
Ingredients
| 1 hare cut in pieces, marinated in red wine | ||
| 4 thin slices salt pork or 4 strips bacon | ||
| Onion | 1 , chopped | |
| Carrots | 2 , sliced | |
| 2 cups wine from the marinade, strained | ||
| 1 cup water 18 dried prunes soaked in tea or sherry | ||
| 1 can unsweetened chestnuts or 1 pound blanched chestnuts | ||
| 1 tablespoon cognac or brandy | ||
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.
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.
Chef
