Sicilian hare with chocolate

Yield: 1 servings

Measure Ingredient
1 \N Hare; jointed and skinned
2 teaspoons Paprika
6 teaspoons Plain flour
100 millilitres Sunflower oil
12 \N Peeled button onions
1 teaspoon Red wine vinegar
½ \N Bottle red wine
1 litre Water or chicken stock
1 \N Bouquet garni
\N \N Wild mushrooms
\N \N Thyme
\N \N Chillies
72 grams Raisins plumped in 4 floz brandy
4 teaspoons Espresso coffee
4 \N Squares bitter chocolate
1 teaspoon Fresh oregano; finely chopped


Dredge the hare in the paprika and flour and brown in the oil. Brown the onions in the same oil, discard the oil and deglaze with the vinegar.

Reduce to nothing and add the wine.

Return the hare and onions to the casserole, add the stock and the bouquet garni. Bring to the boil, skim and simmer for about 45 minutes. Add the wild mushrooms, the thyme, chillies and red wine.

Stir in the brandy, raisins, chocolate and coffee and stir until thickened.

Add the onions to the casserole and bring it to the boil.

Sprinkle with oregano and serve from the casserole.

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Carlton Food Network

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