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Huesenziwwi
Hare Stew
Huesenziwwi is a rich and flavorful hare stew, a traditional Luxembourgish dish often prepared during the hunting season. It features hare marinated and slow-cooked in red wine with onions, herbs, and a sauce thickened with hare's blood, creating a deep, complex flavor profile.
๐ง ์ฌ๋ฃ
- 1 approx. 2 kg Young hare(cut into pieces, with blood and liver reserved)
- 1 bottle Red wine (preferably Burgundy)(for marinade and cooking)
- 1 tsp Wine vinegar(for marinade)
- 3 Shallots(for marinade)
- 1 Carrot(for marinade)
- 3 Garlic cloves(for marinade)
- 2 tbsp Olive oil(for marinade)
- few sprigs Sage(for marinade)
- few sprigs Thyme(for marinade)
- 2 Bay leaves(for marinade)
- 2 Cloves(for marinade)
- few sprigs Tarragon(for marinade)
- 150 g Speck (cured pork fat)(cubed)
- for frying Fat (lard or oil)
- 3 tbsp Cognac(for flambรฉing and sauce)
- 2 tbsp Flour(for thickening)
- 1 cup Hare's blood (or calf's blood)(reserved from hare, or substitute)
- 0.5 liter Soured cream(for sauce)
- 200 g Mushrooms (boletus or wild)(cleaned and sliced)
- for garnish Parsley
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the marinade: In a large bowl, combine the red wine, wine vinegar, chopped shallots, carrot, garlic, olive oil, parsley, thyme, bay leaves, cloves, and tarragon. Add the hare pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 48 to 72 hours, turning the pieces twice daily.
๐ก ์ ๋ฌธ๊ฐ ํ: Using a good quality red wine will significantly enhance the flavor. - 2
Prepare the speck: Chop the speck, place it in cold water, bring to a boil, then drain and dry thoroughly.
๐ก ์ ๋ฌธ๊ฐ ํ: This process helps to render the speck and remove excess salt. - 3
Fry the speck in a little fat until crisp. Remove the speck and set aside. In the same fat, brown the hare pieces (removed from the marinade and patted dry) on all sides.
- 4
Flambรฉ the hare pieces with cognac, stirring carefully. Sprinkle the flour over the meat and stir well.
๐ก ์ ๋ฌธ๊ฐ ํ: Be cautious when flambรฉing; ensure there are no open flames nearby. - 5
Gradually add the strained marinade to the pot, stirring continuously until the meat is covered. Add the vegetables and herbs from the marinade. Cover the pot and cook on low heat for about 1.5 hours, or until the hare is tender.
๐ก ์ ๋ฌธ๊ฐ ํ: A Dutch oven or heavy-bottomed pot is ideal for slow cooking. - 6
Add the sliced mushrooms to the pot about 15 minutes before the end of the cooking time.
- 7
Remove the hare pieces from the pot and keep them warm. Strain the cooking liquid into a clean saucepan. Add the reserved speck back into the sauce.
- 8
In a separate bowl, mix the reserved hare's blood (or calf's blood) with the soured cream and a little cognac. Stir this mixture into the sauce in the saucepan. Heat gently without boiling, to thicken the sauce.
๐ก ์ ๋ฌธ๊ฐ ํ: Do not let the sauce boil after adding the blood and cream mixture, as it can curdle. - 9
Serve the hare pieces with the rich sauce. Traditional accompaniments include noodles and red cabbage. Garnish with fresh parsley.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe long marinating time is crucial for tenderizing the hare and infusing it with flavor.
- โIf hare's blood is unavailable, calf's blood can be used as a substitute. Some recipes omit the blood entirely and rely on other thickening agents.
- โSlow cooking is essential for achieving tender meat.
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- Some recipes include carrots and other root vegetables in the stew.
- A touch of dark chocolate can be added to the sauce for added depth.