Thursday, 24 October 2013

Hasenfaker

NAME: _Hasenfaker

INGREDIENTS/UTENSILS:
500g chicken (or rabbit) pieces
1/2 cup flour
1 tsp salt
3 - 4 brown onions
1 - 2 carrots
2 cloves garlic
1 tbsp fresh ground pepper
1/2 cup chopped sage leaves
1/2 cup chopped celery leaves
2 tbsp dijon mustard
1/2 cup malt vinegar
1 cup red wine
2 cups water and 2 chicken stock cubes (or 2 cups chicken stock)
1/2 cup olive oil
salt to taste

METHOD:
Put the flour and tsp salt in a sturdy plastic bag and shake. Add the meat pieces and shake until they are coated in the mixture, shake off excess and put the pieces aside. Put half the oil in a heavy saucepan and bring up to smoking, fry the meat pieces, turning often, until they are golden brown. Retain the oil and saucepan, set aside.

Peel and slice the onions into 5mm thick rings, add to the saucepan along with the rest of the oil. Cut garlic into 2mm sticks and add to the saucepan, put saucepan back on heat at medium and allow the alliums to start browning. Add the pieces of meat back, recduce heat and add the chopped leaves and pepper. Keep frying for a few minutes, but before the leaves start to burn, add the vinegar, wine, and water. Bring to a simmer, allow to simmer for around an hour. The liquid should reduce by about half, add water if it thickens too quickly.

Peel and slice the carrots (about 5mm thick) and add to the saucepan, add the dijon mustard and stir in well, return to a simmer for another 30 - 60 minutes.

SERVING:
Serve immediately with pasta or gnocchi.

NOTES:
I've made this with both chicken and rabbit, I prefer the taste of rabbit in this, but your mileage may vary. The sauce and onions over fried Gnocchi Parisien is just the best flavour combination.

ENJOY!

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