Hasenbraten

Name: Hasenbraten
Cuisine: Austria
Ingredients: 2 or 3 onions; 1 large turnip; 2 or 3 carrots; A young hare, larding fat; a few strips of lemon peel, red wine, sour cream, potato balls, stewed currants or currant jelly; a few strips of lemon peel, red wine, sour cream, potato balls, stewed currants or currant jelly; a few strips of lemon peel, red wine, sour cream, potato balls, stewed currants or currant jelly; a few strips of lemon peel, red wine, sour cream, potato balls, stewed currants or currant jelly; a few strips of lemon peel, red wine, sour cream, potato balls, stewed currants or currant jelly; 1 clove of garlic, parsley, rosemary, thyme; 1 clove of garlic, parsley, rosemary, thyme; 1 clove of garlic, parsley, rosemary, thyme; 1 clove of garlic, parsley, rosemary, thyme; 1 bayleaf, salt, peppercorns; a few strips of lemon peel, red wine, sour cream, potato balls, stewed currants or currant jelly; 1 bayleaf, salt, peppercorns; 1 bayleaf, salt, peppercorns

Hare

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

A young hare, larding fat
2 or 3 carrots
1 large turnip
2 or 3

Europe
Austria
Dinner
Main course
Spicy
Gluten-free

Method

The hare is well larded and highly seasoned with salt and pepper. Put the sliced vegetables in a stew pan, with the herbs, etc., and cover with equal quantities of wine and water. Bring to the boil and simmer for ½ an hour. Then put in the hare and stew till quite tender. When nearly done, remove the hare from the pan, strain the sauce, and replace the hare in the pan, which sh