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Larded Steaks Of Hare Or Rabbit

Goulash.Chefs's picture
  Hare backs 2 (Use Whole Ones)
  Salt 2 Teaspoon
  Bacon 5 Ounce
  Lard 2 Ounce
  Tomato puree 1 Tablespoon
  Flour 1 Teaspoon
  Cranberries 7 Ounce
  Carrots 5 Ounce
  Parsnips 2 Ounce
  Bay leaves 2
  Onions 1 Ounce
  Ground black pepper 1 Pinch
  Rice 2 1⁄2 Cup (40 tbs)

Prepare marinade as for Hunter's Hare, cut all meat off backbone, lay in cold marinade and keep in a cold place for 2 days.
Taking meat out of marinade, slice and lard slices with strips of bacon; sprinkle with salt and pepper, and fry in hot fat.
Take meat out of pan and put tomato puree into the remaining fat; brown slightly, add flour, stir, thin with a little water, boil, then strain gravy and pour round the steaks when dishing.

Recipe Summary

Main Dish

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Larded Steaks Of Hare Or Rabbit Recipe