- \n
- Chopping board<\/li>\n
- kitchen knife<\/li>\n
- Casserole<\/li>\n
- Meat tongs<\/li>\n
- Simmer pan, preferably a large cast iron pan (lid is not necessary)<\/li>\n
- Large spoon<\/li>\n
- Latex or household gloves<\/li>\n
- fork<\/li>\n<\/ul>\n
<\/p>\n
INGREDIENTS: <\/u>(Asian sauces can be bought at the Asian store)<\/p>\n
- \n
- 1 hare without a back (head can also be added so you use everything, and gives flavor, the brain has a binding effect)<\/li>\n
- Olive Oil<\/li>\n
- 2 tbsp binder (cornena is fine)<\/li>\n
- 250 ml game stock<\/li>\n
- 300 ml red wine<\/li>\n
- Water<\/li>\n
- 1 leek<\/li>\n
- 2 red onion<\/li>\n
- 1 carrot<\/li>\n
- 70 grams of tomato paste<\/li>\n
- 200 ml whipped cream at room temperature<\/li>\n
- Juniper<\/li>\n
- Thyme<\/li>\n
- Rosemary<\/li>\n
- Laurel<\/li>\n
- P\/Z<\/li>\n<\/ul>\n
<\/p>\n
PREPARATION: <\/u><\/p>\n
- \n
- Note: every time you add a new ingredient, stir well<\/u><\/li>\n
- Heat a dash of olive oil in the simmering pan, until medium<\/li>\n
- Finely chop the onion and add it to the pan<\/li>\n
- Add the tomato puree to this<\/li>\n
- Cut the leek into fine slices and add to the pan<\/li>\n
- Cut the carrot into fine slices and add it as well<\/li>\n
- Sprinkle in the binder<\/li>\n
- Pour in the stock<\/li>\n
- So are the bay leaf, rosemary, thyme and juniper<\/li>\n<\/ul>\n
(the best thing is if you put this in a herb bag, then you can be sure that you have removed everything from the dish after preparation)<\/p>\n
1 : 2<\/u><\/p>\n
- Note: every time you add a new ingredient, stir well<\/u><\/li>\n
![\"\"](\"https:\/\/hunting.be\/wp-content\/uploads\/2023\/01\/IMG_2770-1-768x1024.jpg\")
<\/p>\n