Name: Hare with Flageolet Beans and Mustard
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 4 serving(s)
Ingredients: 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

Ingredients

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

Preparation

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.

Note from Ricardo

If you can’t find hare, use rabbit.

Hare with Flageolet Beans and Mustard

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note