Ingredients for Hare Rabbit Ragout Les Fougeres
- 1.5 lbs cut hare
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 ounces diced bacon
- 1 large chopped onion
- 1 large chopped carrot
- 4 minced garlic cloves
- Tomato Paste
- Tomatoes
- Red Currant Jelly
- Balsamic Vinegar
- White Wine
- Juniper Berries
- Fresh Thyme
- 1 bay leaf
- salt and pepper to taste
- 1 cup dry red wine
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
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How to Make Hare Rabbit Ragout Les Fougeres
- Preheat oven to 375°F (190°C).
- In a heavy-bottomed, oven-proof casserole dish, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add 4 ounces of diced bacon and cook until the fat renders, about 5-7 minutes.
- Add 1.5 lbs of cut hare (or chicken) pieces and brown well on all sides, about 8-10 minutes. Remove the hare/chicken from the casserole and set aside.
- Add 1 large chopped onion, 1 large chopped carrot, and 4 minced garlic cloves to the casserole. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5-7 minutes.
- Return the hare/chicken to the casserole. Stir in 1 cup of dry red wine, 1 cup of chicken broth, 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1 bay leaf, 1/4 cup of all-purpose flour, and salt and pepper to taste.
- Cover the casserole with a lid and transfer to the preheated oven. Cook for 1 hour, or until the hare/chicken is fork-tender.
- Remove from oven and let rest for 10 minutes before serving. Garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
34g
Fat
46g
Carbs
5g
