Sunday, April 1, 2012

Hare and Chocolate Sauce

I am a lucky woman indeed to have a man who will make this dish for me for dinner. The chocolate, pancetta, and vegetables come together beautifully in this sauce. He substituted parsnips for the carrots and I quite liked it.

Two years ago: Lemon Sugar Cookies

Hare and Chocolate Sauce (from Real Chocolate)

1 hare, weighing around 5 lbs, jointed
salt and pepper
4 tbsp olive oil
100g pancetta, cubed
12 shallots, finely chopped
4 garlic cloves, finely chopped
1 small fennel bulb, cored and chopped
3 large carrots (or parsnips), chopped
2 ounces dark chocolate or 4.5 tbsp cocoa powder
1 bottle red wine
6 bay leaves
5 whole star anise
1/2 tsp fennel seeds

1. Marinate overnight in wine, bay leaves, star anise, and fennel.
2. Dry hare and dust with flour seasoned with salt and pepper. Brown each piece in oil in a heavy bottomed pan.
3. Add marinade and bring to a boil, reduce heat, and simmer until tender, ~2.5 hours give or take.
4. Meanwhile, dry-fry pancetta until golden. Add shallots, garlic, fennel, carrots, and olive oil and saute until carrots are tender.
5. Add vegetable mixture to hare along with chocolate and simmer 15 minutes. Adjust seasoning to taste and serve.

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