Description
Very tasty and flavorful dish, I assume that you are suitable for pheasant. Don't skimp on the brandy, because of its taste depends on many things.
Ingredients
-
Hare
2.5 kg
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Spices
2 Tbsp
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Fat
300 g
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Cognac
0.5 l
Cooking
The first step is, of course, soaking in water with vinegar for one day. With the change of water at least 3 times. They say that if you freeze, do not have to, but we had fresh Bunny.
Then fall asleep with spices and stir.
Get the brandy, I remind you - focus on the taste of cognac. The poor - risk to spoil...
Bacon cut into pieces 3-4 mm thick and spread in a cold cauldron. Him Bunny, and so layers.
Pour the cognac, half a bottle.
Cover with a lid and put on fire.
Boiling, make the fire medium. Meat should not burn, but cook it in the brandy is not necessary. Do not disturb!
About an hour later, opened, taste for flavor - add what is missing. Salt, spices. You can gently swap the meat, top to bottom and Vice versa, but without disturbing the bottom layer of fat.
After another half an hour - pour almost the whole rest of the brandy, there's a matter of taste. The sauce is selling like hot cakes. You can lightly sweeten.
Serve with greens and a baked potato, with sauce it is amazing. Rice with vegetables as desired. Bon appetit.
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