Hare back topped with zucchini cream

Chef

Preparation	1h 15'
Difficulty	Medium
Game	Hare
Calories	300 - 400
Activity	Running M 36', F 49'
People	4
Wine pairing	Verdicchio di Matelica Riserva DOCG

Ingredients

N 1 hare back
N 1 liver (of the same hare)
G 200 fresh mushrooms
N 2 eggs
L ½ vegetable stock
G 50 grated pecorino cheese
G 50 almonds, peeled
N 1 red bell pepper
N 2 zucchini
Aromatic herbs (bay leaf, rosemary, thyme, parsley) to taste
Extra virgin olive oil and salt to taste

Kcal 396*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Leave the hare back in salt water for one night.
Sautée the mushrooms with parsley and a drizzle of oil, adjusting with salt.
Cut the liver into chunks and stir-fry with peppers, previously cut into strips, and almonds.
Whisk the eggs with the cheese and pour it over the livers, cooking for a few minutes. Add the sautéed mushrooms, mixing well the whole.
Drain and dry the hare, smooth it out and place the filling, then sew with a needle and feeding thread.
Put it in a pan with oil and herbs and bake at 160° C (320° F)for 1 h; add some stock if necessary.
Cook the previously washed zucchini and cut into slices in the vegetable stock, blend to make a cream, and adjust with salt, oil and pepper.
Place the sauce and stuffed hare on a serving plate.

Hare back topped with zucchini cream

Ingredients

Preparation

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