Hare in Cream

Name: Hare in Cream
Prep time: 1 h 20 min
Cook time: 2 h 30 min
Total time: 3 h 50 min
Yield: 4 portions
Ingredients: 1.2 kg hare meat; 2 pcs onion; 2 pcs carrot; 1 pc parsley root; 100 g celeriac; 60 g butter; 30 ml sunflower oil; 16 g plain flour; 0.5 pcs lemon; 3 pcs bay leaves; 5 pcs allspice; 8 pcs black pepper; 2 teaspoons salt; 800 ml water; 400 ml whipping cream; 30 ml lemon juice; 1 teaspoon caster sugar; 1 teaspoon wholegrain mustard; 800 g potatoes; parsley

Jakub SýkoraDinnerCzech Cuisine x se líbilo

Hare in cream braises slowly until tender and comes coated in a silky cream sauce built on root vegetables and spices. You sear the portioned meat golden, saute the vegetables with flour, and return the meat with spices, lemon, and water. You braise for 1.5 to 2 hours, remove the meat, and blend the base until smooth. You stir in cream, mustard, and lemon and warm the meat through in the sauce. Serve with bread dumplings or boiled potatoes.

Příprava: 1h 20min

Vaření: 2h 30min

CELKOVÝ ČAS: 3h 50min

Step by step process

For the Meat

1
Hare in cream starts with the meat: clean it, cut into 4 portions if necessary, and salt all over.
2
Peel and finely dice or slice the onion, carrot, parsley root, and celery.
3
Wash the lemon, squeeze the juice from half of it, and finely grate the zest.
TIP:
Grate only the yellow zest from the lemon and discard the white pith. Cut the lemon in half and juice it into a bowl. To minimize splashing, use a fork and hold the half firmly while squeezing.

For the Sauce

4
In a pot, melt half the butter with the oil and sear the hare on all sides until golden. Remove the meat and set aside.
5
Add the remaining butter to the same pot, add the chopped vegetables, and saute, stirring occasionally, until the vegetables begin to brown.
6
Add the plain flour and briefly cook it to form a light roux.
TIP:
How to make a smooth pale roux: heat the fat, stir in the flour and cook, stirring constantly, until golden. Then gradually add the liquid.
7
Return the meat to the pot, add the spices (bay leaf, allspice, whole peppercorns), and deglaze with water. Pour in the lemon juice and the grated zest.
8
Cover and simmer over low heat for about 1.5 to 2 hours, until the meat is tender. During simmering, add a little water if necessary to prevent the base from burning.
9
When the meat is tender, remove it from the pot and discard the spices.
10
Blend the vegetable base with the sauce until smooth, or pass it through a sieve.
11
Stir the whipping cream into the smooth sauce, optionally add a teaspoon of mustard and a little sugar. Simmer briefly until it thickens. Season with salt and lemon juice.
12
Return the meat to the sauce and warm through for a few minutes over low heat.

To Serve

13
Divide the boiled potatoes between plates and place the hare on top, pouring over the cream sauce.
14
Garnish with chopped flat-leaf parsley and serve immediately.

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