Hare with Flageolet Beans and Mustard
Hare with Flageolet Beans and Mustard
Ingredients
- 2 hares, approximately 1 1/2 lb (675 g) each, cut into pieces
- 2 tablespoons (30 ml) olive oil
- 1 large onion, thinly sliced
- 2 slices bacon, chopped
- 2 cloves garlic, thinly sliced
- 1/4 cup (60 ml) Dijon mustard
- 1 cup (250 ml) chicken broth
- 1/2 cup (125 ml) 35% cream (or 15% cooking cream)
- 1 sprig fresh sage
- 2 cans 14 oz (398 ml) kidney beans, rinsed and drained
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 150 °C (300 °F).
- In a large ovenproof pan, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pan, brown the onion and bacon. Add oil as needed. Add the garlic and mustard and cook gently for about 1 minute. Return the meat to the pan and add the remaining ingredients, except for the beans. Bring to a boil. Cover and bake for about 1 hour and 30 minutes. Add the beans and cook, covered, for about 1 hour or until the meat is fork tender. Remove the sage. Adjust the seasoning.
- Serve with green vegetables.
Hare with Flageolet Beans and Mustard