Lepre per entree, alle scaglone - Hare with Shallot Sauce

Lepre per entree, alle scaglone - Hare with Shallot Sauce

Lepre per entree, alle scaglone - Hare with Shallot Sauce

Ingredients:

Preparation:

  • Quarter rabbit or hare

  • Sprinkle with salt, pepper rosemary and cloves of garlic

  • Cook in an oven with butter till done

  • Shallot Sauce - from “The Professed Cook: Or, The Modern Art of Cooking, Pastry and Confectionary made Plain and Easy” by B.Clermont

    • Dice the shallots

    • Finely dice some prosciutto

    • Boil in veal stock or gravy till cooked.

    • Serve with the hare or rabbit

  • Hare or Rabbit

  • Prosciutto

  • Salt, pepper

  • Rosemary

  • Butter

  • For Shallot Sauce

    • 5-6 shallots

    • Prosciutto

    • Veal stock or gravy

 
RecipesDavid AnchelComment