Brown the 1500g of hare pieces in a heavy pot with 30g of butter until deeply caramelized on all sides.
Sauté the 150g of lardons, 200g of onion, 150g of carrots, 100g of celery, and 100g of shallots until deeply browned.
Stir in 30g of flour and cook for two minutes to create a dark roux base.
Sesli anlatım, porsiyon ayarı ve daha fazlası
