Cuissots de Gibier

Preparation info

    • Difficulty

      Complex

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Lard some legs of hare or rabbit (one for each person) with streaky bacon; put them in a marinade for about twenty-four hours. The marinade to be prepared as follows: one half bottle of white wine, a glass of wine vinegar, carrots and onions cut in slices, a bay leaf, parsley, tarragon, thyme, and coarsely broken pepper.

Pour some good olive oil in a pan, when hot put in your legs of game previously well drained, and brown them well on both sides, after which you add about half your marinade, with the addition of a pudding-spoonful of mustard and the same quantity of tomato sauce. When the meat is well cooked remove it and let the stock reduce; then add a little potato flour, whip well so that it is smooth, cook a little longer, at the last minute add some fresh cream and pour over your legs of hare in the serving dish either through a hair sieve or a muslin.