Have you tried this delicious recipe with red wine?
Remove the skin from the onion and garlic, cut off. Rinse carrots and yellow beets, cut into 1 cm cubes.
Season hare runs with salt and pepper. Heat a small amount of oil in a saucepan, fry the hare runs in it until golden. Take out and fry the cut vegetables (carrots, yellow onion, turnip, garlic and thyme) in it until golden, then extinguish with red wine, add bay leaf spice, pour in beef broth, boil and pour in the hare runs one more time.
Cook on low heat for about 45 minutes to 1 hour until the hare is soft.
When the hare runs are soft, remove and set aside.
Put sour cream, flour and a little overcooled sauce from the hare run in a suitable bowl and stir until smooth, then stir into the sauce, simmer on low heat for another 10 min to cook off the flour taste. Season the sauce with salt and mustard.
Remove bay spice, mash the sauce and then drain through a sieve. Repeat the hare runs in the sauce form, reheat and season with the green peppercorns. Serve with cranberries and croquettes.
Tie.
To do this, stir the blood into the sauce, boil well, puree, then strain through a fine sieve. The blood must necessarily be very fresh and. Should be cooked the same day!
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