Hare meat in a cauldron

Description

The dish is prepared without unnecessary complications. Hare meat cooked in a cauldron turns out tender, juicy, and aromatic due to the abundance of spices in the marinade. Serve the dish hot on a large serving platter decorated with fresh herbs. Choose your preferred side dish to go with the hare. The finished dish is ready to be served.

Instructions

1. 1

   Step 1

   Wash the hare carcass under cold running water and cut it into medium-sized pieces.

2. 2

   Step 2

   Place the hare meat, including the heart and liver, into the cauldron.

3. 3

   Step 3

   Cut the zest from the lemon and slice it into large strips.

4. 4

   Step 4

   Add cinnamon, cloves, black pepper, sage, rosemary, bay leaf, and lemon zest to the cauldron, then pour in red wine to cover the hare meat by 2 cm. Let it marinate in the refrigerator for 3 days.

5. 5

   Step 5

   For three days, stir the meat in the marinade several times and add wine if necessary.

6. 6

   Step 6

   After three days, remove the lemon zest from the marinade, place the cauldron over the fire, add salt, cover with a lid, and cook the hare meat over very low heat, preferably over an open fire. The hare meat should cook for 4–5 hours.

7. 7

   Step 7

   Peel all the vegetables, rinse them, and cut into small pieces.

8. 8

   Step 8

   In a skillet, melt 350 g of butter, sauté the onion, carrots, and celery, then transfer the mixture to the cauldron with the hare meat.

9. 9

   Step 9

   Cook everything together in a cauldron until almost all the wine has evaporated (until a thick sauce forms).

10. 10

    Step 10

    Mix finely chopped parsley with minced garlic and add to the pot half an hour before the end of cooking. Also add the remaining butter.

11. 11

    Step 11

    During the last half hour, stir the hare meat frequently, check for doneness, remove the pot from heat, and serve the dish hot.