2 hares, approximately 1 1/2 lb (675 g) each, cut into pieces
2 tablespoons (30 ml) olive oil
1 large onion, thinly sliced
2 slices bacon, chopped
2 cloves garlic, thinly sliced
1/4 cup (60 ml) Dijon mustard
1 cup (250 ml) chicken broth
1/2 cup (125 ml) 35% cream (or 15% cooking cream)
1 sprig fresh sage
2 cans 14 oz (398 ml) kidney beans, rinsed and drained
Salt and pepper
With the rack in the middle position, preheat the oven to 150 °C (300 °F).
In a large ovenproof pan, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
In the same pan, brown the onion and bacon. Add oil as needed. Add the garlic and mustard and cook gently for about 1 minute. Return the meat to the pan and add the remaining ingredients, except for the beans. Bring to a boil. Cover and bake for about 1 hour and 30 minutes. Add the beans and cook, covered, for about 1 hour or until the meat is fork tender. Remove the sage. Adjust the seasoning.
Serve with green vegetables.
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