Leg of hare stuffed with spinach

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Leg of hare stuffed with spinach2020-05-29T14:21:26+02:00

Leg of hare stuffed with spinach

  • CourseSecond Course
  • Preparation35'
  • Difficultymedium
  • Selvagginahare
  • Calories100 - 300
  • ActivityCorsa F 37’ M 27’
  • Persons4

Ingredients

N 4 legs of hare

G 500 spinach

G 500 milk

G 50 onion

G 50 carrot

G 50 celery

EVO oil, salt and pepper to taste

Preparation

  • Debone the hare legs, place them into a bowl and cover with milk. Add the chopped shallot, the celery and the carrot, let marinate for about 12 hours in the fridge.
  • Remove stems and wash the spinach thoroughly. Toss them in a non-stick frying pan with a little extra virgin olive oil, salt and pepper.
  • Drain the hare legs, season with salt and stuff with spinach. Wrap a string around the meat, steam for about 30 minutes, then brown on both sides in a non-stick frying pan.
  • Cut the meat into medallions and serve with crispy spinach.

Other

Chef

Wine CouplingCorniale 2015 Az. Il Conventino di Monteciccardo

Other Info

Kcal 293*

*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 60Kg and an average male weight of 80 Kg.