Ingredients:
- 4 hare-back filets (note to Americans: a hare is not a rabbit)
- 40 grams butter
- 1½ shallots, peeled and minced
- 1 teaspoon of minced garlic
- 200 grams of your favorite (firm) mushrooms, cleaned
- 1 dl broth (preferably of hare or other game)
- 3 tablespoons cognac or brandy
- 2 dl whipping cream
- salt
- freshly ground pepper
- towel the filets dry with kitchen paper
- rub with pepper and some salt on all sides
- heat up the butter in a frying pan, and quickly brown the filets on all sides (2-3 minutes)
- remove the filets from the pan, set them aside but keep them warm (e.g., on a tray in the oven)
- leave small mushrooms whole, and cut up larger ones (not too small!)
- bake the shallots and mushrooms in the butter, then add the garlic
- after a minute, add the broth and cognac
- let boil down a bit
- add the cream and blend
- reduce the heat until the sauce no longer boils
- return the filets to the sauce to reheat them
- serve with garlic-potato puffs and peas + carrots or green beans
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