Gaucho – Hare Pan (hot)
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Rabbit meat (4 legs hare or 5-6 legs rabbit)
- 3 tablespoon lard
- 3 cloves garlic
- 3 onion (s)
- 250 ml meat broth
- 2 tablespoon tomato paste
- 1 hot pepper, green
- 1 red pepper
- 2 large beefsteak tomatoes
- 1 bell pepper (s), red / orange
- 1 green pepper (s)
- 1 bell pepper (s), yellow
- 500 g potato (s)
- Oregano, marjoram, thyme, game spices, paprika, pepper or chilli powder
- 2 tablespoon sour cream
- salt and pepper
- Spice mix (wild spice)
- Paprika powder
- Chili powder
- water
- Cornstarch or sauce thickener
Print Recipe
Pin Recipe Instructions
- Season the hare or rabbit legs with pepper, game spices and paprika or chili powder. Salt can be added, but there is enough in the broth. Press the garlic and cut the onion into strips. Mix the broth and tomato paste. Cut the peppers and peppers, remove the seeds and cut into strips (after cutting and chopping the peppers, do not put your hands in your eyes, face, etc., it will burn). Skin and roughly chop tomatoes.
- Heat the lard in the pot / roaster and fry the hare or rabbit legs together vigorously (approx. 10-15 minutes). Add onions and garlic. Pour the broth with tomato paste over the meat and reduce the heat. Place the peppers, tomatoes and peppers around the legs, season with the herbs and simmer in a saucepan for about 1.5 hours. Pour in water from time to time (for the sauce).
- In the meantime, peel the potatoes and serve them cooked with the gaucho hare pan at the right time.
- Finally, take out the legs, keep warm, thicken the sauce and serve everything up.
- Red wine tastes good with it, but so does beer. If you want a side dish, a crunchy iceberg lettuce. If someone doesn`t like potatoes, baguette bread is also an alternative, you can soak it in the sauce.
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