PARTNERS
HARE’S STEW
Ingredients
G 600 hare bone-in saddle
G 80 Taggiasca olives
G 125 baby carrots
G 100 Swiss chard
G 50 celery
G 50 carrot
G 50 onion
N 4 red turnip
Raspberry vinegar to taste
Red wine to taste
Rosemary to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Clean and peel the red turnip and let them season in raspberry vinegar overnight. Dry the Taggiasca olives in oven at 50° C (122° F) overnight, or in a microwave for 5’ and pass them through a cutter.
- Remove the loin from the bone- in saddle and cut it into fillets.
- Toast the hare’s bones in the oven and then transfer them to a saucepan and fry them with celery, carrot, and onion, simmering with red wine. As soon as the wine has evaporated, cover everything with cold water and let it cook until the mixture is reduced. At this point, filter through a sieve and let it rest in the fridge for 2 h.
- Remove the fat from the top of the pan to obtain the hare’s stock.
- Clean the chard, sauté in a hot pan and adjust the salt. Sear the hare fillets in a pan with oil and rosemary.
- Serve the fillets on the chard with the baby carrots and the red turnip, then place the Taggiasca olives around them. Before serving the dish pour a little of game stock on the hare.
Other
ChefSimone Cacciotti
Wine CouplingIschia DOC Piedirosso
Other Info Kcal 250* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
