Traditional regional recipes of the riviera

FRIED HARE GAIRAUT STYLE (Plat)

fried hare gairaut style

Ingredients
For 6 persons

1 hare (or rabbit)

12 mature tomatoes

a bunch of mixed herbs

10 sheets of basil

6 pieces of sugar

250grs of small onions

250grs of mushrooms ('champignons de paris')

3 cloves of garlic

2 large onions (1 for the sauce)

2 pinches of chopped thyme sheets

a bunch of parsley

savory powder

red wine

Cayennean chill

Salt, pepper

olive oil

butter


Recipe provided by :

Fried hare gairaut style

Wash and clear the tomatoes from their seeds. Fry the thinly chopped onions, 3 chopped cloves of garlic, the basil, the parsley and the mixed herbs in olive oil in a large frying pan.

Boil the tomatoes with 6 pieces of sugar in a stewpan for about ten minutes, then drain them. Pour off the excess of water, cook the tomatoes one more time for a short period of time.

Take off the fire and add the second phase products. Add a chopped plain clove of garlic as well as 2 chopped plain sheets of basil. Add salt, pepper and chilli according to your taste.
Fry the small onions in butter in a pan carefully. Don't burn them.

Cook the mushrooms in a closed pan with the juice, add some water.
Cut the rabbit. In a stewpan fry the rabbit, 3 mashed cloves of garlic, and a large onion in hot oil.

Drain the oil when the rabbit is browned, deglaze with a glass of red wine.
Reduce the cooking temperature. Add ten spoonfuls of the tomato sauce you prepared before, plus 2 pinches of chopped thyme sheets, the parsley and the savory powder.

Rectify the seasoning with salt and pepper.

Take out the pieces of rabbit from the pan when cooked (cooking time depends on the age of the animal).
Put the small onions the mushrooms and the pieces of rabbit into a pan.
Cook them together until the juice becomes thick. Cover the meat with it.
Continue to cook them together on a very small cooking temperature before serving,

Don't cook them more than half an hour.


1 Reviews on the recipe

Fried hare gairaut style
un pur délice
à faire et à refaire
cordialement
Evaluation : 5/5
BERGER Mireilla

Vue mer : crédit photo Aseed