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Leaner too?
Yes, which is why the pieces in the picture are wrapped first in back fat and then in caul fat.
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Leaner too?
The dish sounds very good.
The dish sounds very good.
It doesn't look like that when it is done. It is an odd recipe, and a very old one. Super strong flavor, and definitely not for everybody. Basically, the hare cooks in red wine with onion, carrot, 20 shallots and 10 garlic cloves for 6 hours, then it is deboned and the cooking liquid is degreased then mixed with the lungs, liver, heart and kidneys of the hare which have been chopped finely with 5 more shallots and 5 more cloves of garlic and then simmered for an hour. The meat is shredded, like for carnitas. Then the sauce is strained, reduced a little more so that just more than a cup remains, and that is thickened with a quarter cup of blood, a quarter cup of cream and 50 g of pureed foie gras. Then the shredded hare is reheated very gently in the sauce. It is odd but extremely satisfying. You can't eat too much. Unfortunately, I don't know anybody other than my wife and I who will eat it around here.
good god, what a crazy expenditure of time and money for a dish that only you and your wife will eat, in small portions at that.
good god, what a crazy expenditure of time and money for a dish that only you and your wife will eat, in small portions at that.
good god, what a crazy expenditure of time and money for a dish that only you and your wife will eat, in small portions at that.
pheasant souvarov
What the hell is this? Is there glass involved?