Serves 6
120 g white or black truffle
12 Mona Lisa potatoes
1 lettuce, escarole
3 cl olive oil - balsamic vinaigrette
1 kg hare, cut in to pieces
250 g onions
90 g butter, 6 tablespoons oil
1 tablespoon Cognac
1.5 litre red wine Château Saint Estève de Néri
3 tablespoons flour
1 bunch of mixed herbs, salt, pepper,
2 tablespoon wine vinegar
3 carrots, 2 cloves garlic, 6 peppercorns
clove, 1 slice bacon
3 tablespoons flour
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Marinate the hare for 24 hours in the wine, vinegar and oil ; cook the hare in the marinade with the carrots, garlic, peppercorn, cloves and bacon for about 2½ hours. With your fingers, separate the meat, taking care to remove all the bones. In a saucepan, cook half of the sauce to make a gravy for 15 min, stirring often.
Peel the potatoes and make a hole in them with the aid of a spoon, place them in a baking dish and generously drizzle them with olive oil, cover halfway with water and cook in a 220°C oven.
Wash and separate the lettuce ; copiously stuff the potatoes with the hare casserole. Place two potatoes on a warm plate, season the the lettuce and put next to the potatoes, grate the fresh white or black truffle on to the salad, and cover all with the remaining warm gravy. |
