• Time

    1 hour and 45 minutes

  • Difficulty

    Difficult

  • Course

    Second Courses

  • Italian Region

    Emilia-Romagna

Ingredients

Servings 4

  • 2 lb Hare loin
  • 1 ¾ oz butter
  • salt and pepper to taste
  • 1 ¾ oz carrot
  • 1 ¾ oz celery
  • 1 ¾ oz onion
  • ⅛ oz garlic
  • ¾ oz butter
  • ½ oz sugar
  • 1 oz balsamic vinegar
  • ⅝ lb game stock
  • 3 ½ oz dry white wine
  • 1 leaf of bay leaves
  • ⅛ oz rosemary
  • salt and pepper to taste
  • 7 oz pumpkin
  • 3 ½ oz heavy cream
  • 4 ½ oz eggs
  • ¾ oz onion
  • ¾ oz butter
  • 2 oz extra virgin olive oil
  • salt and pepper to taste

Preparation

45 minutes preparation + 1 hour cooking

Step 1

In a saucepan with oil and butter brown the meat. Continue cooking by placing the pan in the oven at 160°C for 7 minutes.

Step 2

In a saucepan with oil and butter brown the meat.
Continue cooking by placing the pan in the oven at 160°C for 7 minutes.

Step 3

Cut up the bones, place in a pie-dish with the nerves and trimmings and add the vegetables.

Step 4

Add balsamic vinegar.

Step 5

Add herbs and 50 g flour, toast. Add red wine.

Step 6

Add the gravy from the game and cook for 5 minutes.

Step 7

In another pan brown the mushrooms with oil, butter, onion and thyme.

Step 8

Blend the mushrooms and add parmesan cheese.

Step 9

Butter the moulds.

Step 10

Fill the moulds with the sauce and cook bain-marie for 35 minutes at 140°C.

Step 11

Sieve the gravy.

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