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Ingredients
- For the oven
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1.5 kilo Hare cut in 10 pieces
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1.5 kilo dry onions (small 4-5 cm diameter)
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1 cup
Good red wine
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1/3 cup
Wine vinegar
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1 cup
Water
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1 teaspoon
Sugar or wine syrup
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Peel of half an orange
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Salt
- Marinade
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1 cup
Good red wine
-
3/4 cup
Wine vinegar
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1
Cinammon stick
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6
Cloves
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2
Bay leaves
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10
Whole black peppers
Directions
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Put the hare and marinade ingredients in a plastic bag, and place in the fridge for at least 8 hours, more is even better. Turn several times during that period.
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The next day, drain the hare, but keep one cup of the marinade and the spices, to use in the cooking.
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Heat in a deap frying pan, 3/4 of the oil and add the hare. Seal on both sides. Add salt and place in a baking tray with the frying oil.
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In another frying pan add the rest of the oil and fry the onions. Lower the heat a bit and turn so the onions do not burn. Cook for 15 minutes, or until there is some colour round them.
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Place the onions on top of the hare, add the spices, orange peel, the marinade, wine, and the water.
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The onions should be on top. Sprinkle some salt and the sugar.
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Cover the tray well with foil, but make a few openings with a scewer on top, so that some steam can evaporate.
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