Text 20481, 94 rader
Skriven 2012-01-26 21:13:00 av JIM WELLER (1:123/140)
Ärende: Celery 5
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: (SBS) Hare Pie
 Categories: Australian, Rabbit, Veal, Pies
      Yield: 8 Servings

      2    Fresh hares or rabbits
           FOR THE MEAT:
    500 ml Red wine
      3 lg Carrots
      2    Stalks celery
      5    Cloves garlic
      1 lg Onion
      1 ts Juniper berries
      5    Ripe egg tomatoes
      1    Sprig thyme
      1 tb Black peppercorns
    500 g  Goose fat
           STOCK FOR SAUCE:
    300 g  Butter
      3 lg Carrots
      2    Stalks celery
      5    Cloves garlic
      1 lg Onion
      1 ts Juniper berries
      5    Ripe egg tomatoes
      1    Sprig thyme
      1 tb Black peppercorns
    500 ml Red wine
    Roasted hare bones
    500 ml Veal stock
      1    Litre veal stock
      1    Litre chicken stock
           PASTRY:
    500 g  Savoury pastry
    500 g  Puff pastry
      4    Egg yolks

  Clean hares by removing any offal inside. Dissect hares into legs
  and saddle. Retain bones, chop and roast for stock.

  To make stock (which when reduced becomes the sauce): Melt butter
  in a large pot and add half of the chopped vegetables, juniper
  berries, peppercorns, bay leaves, garlic and thyme, simmer till
  golden brown. Add roasted hare bones, chopped tomatoes and 500 ml
  red wine. Simmer for 10 minutes. Add veal stock and chicken stock
  & bring to the boil then skim well. Turn down to a simmer and cook
  for 2-3 hours, skimming regularly. Once a heady flavour is
  released, strain stock and reduce until the stock shows some body.

  For the meat: Place hare legs in a deep roasting pan with the
  remaining vegetables, peppercorns and juniper berries, thyme and
  garlic. Make sure legs are fully covered in half the red wine and
  leave overnight or for 12 hours.

  After they have been marinating for at least 12 hours, place
  roasting tray on top of stove and slowly heat the legs in the
  marinade. Add sea salt, goose fat, tomatoes and bay leaves, a
  little chicken and veal stock and cover tightly in aluminium foil.
  Place in tray in moderate oven and braise for 1 2 hours until meat
  is tender.

  Remove hare legs from braising liquor. Allow to cool and dice meat
  from bones. Skim braising liquor off the goose fat and reduce to a
  gelatinous reduction. Pour reduced braising liquor over chopped
  hare meat. Place in the fridge and allow to cool completely. Taste
  for seasoning.

  Place meat into pre-baked pastry shells and seal with puff pastry
  lids. Glaze with egg yolks. Put in the fridge to set the pastry.
  Bake pies at 190C - 200C for 10-15 minutes until golden brown.

  Reduce hare stock with some butter then add chopped tomatoes and
  parsley. Place a spoonful of reduced stock around the pies and
  serve with green peas and a puree of parsnip or potatoes.

  Recipe by: Genevieve Copland
  The Food Lovers' Guide to Australia
  SBS - Special Broadcasting Service
  http://www.sbs.com.au


MMMMM

Cheers

YK Jim


... Happy as a fox at a rabbit birthday party.

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