Title: Hare with Cream Chanterelle Sauce.
Categories: Game Mushroom
Yield: 1 Servings

500	g	Minced hare meat
2		Decilitre milk
1		Decilitre sieved
		Breadcrumbs
1		Egg
1		Decilitre finely chopped
		Onion
1 1/2	ts	Salt
1/2	ts	Ground white pepper
8		Prunes
		Cream chanterelle sauce:
1/2		Finely chopped onion
1	tb	Butter
1	tb	Wheat flour
5		Decilitre meat broth
3		Decilitre cream
1		Decilitre dry white wine
150	g	Chanterelles (fresh or
		Canned)

Here in Sweden the hunting for hare is very beloved and traditional and for that we also eat a lot of hare. This makes Swededes experts in preparing the meat. ; -)

To begin with, the hare must be tenderized. We normaly let the hare hang for a week or ten days at temperatures under 4 degree Celsius. For some, this may sound long, but believe me, the meat will need it. After the tenderizing, you may place the hare in a bowl, cover it comple te with processed sour milk and place the bowl in the fridge for 24 hours. This will make the meat still more tender and take away some of the strong venison taste. T his action is not necessary if you do not mind venison tasting venison ;-).

Dry off the meat with kitchenpaper, and you are now ready to make yourse lf popular by presenting a exquisite dinner. Place the sieved breadcrumbs in the milk, leave for 10 minutes to swell. Mix the remaining ingredients (except the prunes).

Add the milk/breadcrumbs-mix. Mix well by hand. Avoid using a kitchen machine as this could make the meat fibres twist together and form kind of ropes, making the dish leathery!

Form to small buns or eggs and place a prune in the center of each egg. Be shure to cover the prune completely with the minced meat. Fry them golden brown in butter at medium temperature.

To make the cream chanterelle sauce, you:

Start with sizzle the onion in the butter for about 30 seconds. Add the well wiped off chanterelles and sizzle while stirring until they start to crack. Add the wheat flour, stirring well. Add the broth, wine and the cream. Boil until the sauce starts to get thicker. Stirr now and then especiall y at the bottom of the saucepan to avoid burning. taste with salt and pepper.

Serve with boiled potatoes and green salad.

You will now enjoy the familys undisguised admiration and get a reputati on of being a perfect chef! (If you do not have a hare, I guess you could use a white-tail or whatever venison you have..........) Have a nice time in the kitchen and at the dinner table! Your Swedish cook (Amateur that is) :-)

Thorsten Imme Thorsten Thorsten.Imme@elema.siemens.se rec.hunting

previous

next