| Melt the butter in a large flameproof casserole
or dutch oven and brown the hare, turning frequently, over a moderate heat.
Place the ham steak in the bottom of the casserole and sprinkle the shallots
over the meat. Cook for 5 minutes, stirring frequently. Season
with freshly ground black pepper. Add the white wine vinegar and
3 tablespoons of white wine. Simmer for 1 1/4 hours, stirring occasionally,
and adding more wine if the meat seems dry. Remove the hare from
the pan and keep warm. Strain the cooking liquid and return it to
the pan. Stir in the crème fraiche and boil until thickened.
Mix the cornstarch with 2 tablespoons of the sauce and stir it back into
the sauce. Boil until thickened. Spoon the sauce over the hare
and serve immediately.
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Ingredients:
4 1/2 lbs saddle of hare or rabbit 3 tbsp unsalted butter 1/2 lb ham steak, bone removed 4 shallots, chopped 1/4 cup white wine vinegar 1/2 cup dry white wine 1 1/4 cups crème fraiche 2 tsp. cornstarch salt, pepper Preparation Time: 15 Mins Cooking Time: 120 Mins Tip:
Wine:
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