- 1 hare
- 1 onion
- 1 bay leaf
- 1 bouquet garni [4 parsley sprigs, 1 bay leaf and 1 thyme sprig, tied-up]
- 1 stalk celery
- 4 tablespoons [60 g] butter
- 4 tablespoons [35 g] flour
- 1 cup [250 mL] milk
- 1 cup [250 mL] cream [15% m.s.g.]
- Salt and pepper, to taste
- Paprika, to taste
- 2 ounces [60 mL] Sherry wine
- Fresh mushrooms, to taste
- Freshly chopped parsley
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- Boil together hare, onion, bay leaf, 'bouquet garni', celery stalk, salt and pepper, until done.
- Bone hare; keep meat warm.
- Reserve at least 1 cup [250 mL] cooking broth.
- Melt butter; mix in flour.
- Slowly pour in milk and cream, stirring slowly; pour in reserved cooking broth.
- Season with salt, pepper and paprika.
- Lightly brown mushrooms.
- Add browned mushrooms and reserved meat to sauce.
- Check for seasonings.
- Pour in Sherry wine.
- Simmer over low heat, for 20 minutes.
- Serve, garnished with chopped parsley.
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