* Exported from MasterCook *

JUGGED HARE

Recipe By :
Serving Size : 4 Preparation Time :0:02
Categories : 5-10G Low Carb Meat Beef-Veal-Others-Game


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 hare -- (or rabbit)
1 qt beef stock -- 1.2 litres
1 lg onion
1/4 cup butter
1/4 cup soy flour -- or isolate
1/2 cup port wine
1 bay leaf
herbs mixed 1 bunch
Salt and pepper

A popular dish in England throughout the ages and nowadays accompanied by stuffing balls and red currant jelly.
Joint the hare and cook in a frying pan in the butter until brown. Season with the salt and pepper. Place in a casserole dish with the herbs, bayleaf and stock. Reserve the juices in the frying pan.
Pierce the onions with the cloves and add to the stock Cook, covered, in the oven at 350F/180C/gas mark 4 for 2 hours. Remove the bayleaf and herbs.
Add the flour to the juices in the frying pan and cook for 1 minute. Blend in some of the stock from the casserole dish and cook until thickened. Add the glasses of wine. Stir this mixture into the stock in the casserole to thicken it and return to the oven without the lid for 1 hour or until required.




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Per Serving (excluding unknown items): 555 Calories; 27g Fat (46.8% calories from fat); 60g Protein; 8g Carbohydrate; 1g Dietary Fiber; 206mg Cholesterol; 241mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 4674 1220 0 0 0 0 0 0 0

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