Meat and poultry
135
Haunch of hare
Preparation time: 75–85 m marinate for 12 hours
Serves 2
Ingredients
2 haunches of hare (total weight
approx. 750 g)
500 ml buttermilk
Salt
Pepper
6 juniper berries
2 bay leaves
50 g streaky bacon, sliced
50 ml red wine
100 ml double cream or soured cream
150 ml water
Cornflour
Accessories
Gourmet oven dish with lid
Method
Marinate the hare for about 12 hours in
the buttermilk, turning several times.
Peel off any outer membranes, then
season with salt and pepper, wrap in
the slices of bacon and place in the
Gourmet oven dish. Scatter over the
juniper berries and bay leaves. Cover
and roast for approx. 15 minutes. Turn
the meat and add some of the red wine,
water and cream. Continue roasting
without the lid, then transfer to a
serving dish.
Add the rest of the wine, cream and
water to the juices and thicken with
cornflour paste. Serve with the meat.
Recommended settings
Oven function: Automatic programmes
Programme: Game \ Haunch of hare
Duration: approx. 55 minutes
Alternative settings
Oven function: Auto roast
Temperature: 180–200 °C
Shelf level: 1
Duration: 50–60 minutes
-
Oven function: Conventional heat
Temperature: 200–220 °C
Shelf level: 2
Duration: 50–60 minutes
-
Core temperature when using the food
probe: 75–80 °C
Summary of Contents for H 6000 BM
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Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...