MUSTARD, ASPARAGUS AND PRUGNOLI STUFFED HARE LOIN

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MUSTARD, ASPARAGUS AND PRUGNOLI STUFFED HARE LOIN2020-05-26T16:31:16+02:00

MUSTARD, ASPARAGUS AND PRUGNOLI STUFFED HARE LOIN

  • CourseSecond Course
  • Preparation45'
  • Difficultymedium
  • Selvagginahare
  • Calories100 - 300
  • ActivityRunning F 30’ M 22’
  • Persons4

Ingredients

G 500 hare loin cut into 4 pieces

G 40 mustard

G 40 asparagus

G 40 prugnoli mushrooms

Table salt, pepper, EVO oil to taste

Preparation

  • Cut the loin with a paring knife then, using a pastry bag, stuff the hare with half of the mustard. Tie the meat with string, season with salt, pepper and extra virgin olive oil.
  • Brown the meat on both sides in a non-stick frying pan.
  • Spread the remaining mustard on a serving dish, lay over the hare loin, add fresh asparagus slices (use a potato peeler) and prugnoli mushrooms slices (use a truffle slicer). Season with extra virgin olive oil, salt and black pepper.

Other

Chef

Wine CouplingCardoviola 2014 Il Conventino di Monteciccardo

Other Info

Kcal 242*

*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.