Une recette sur la truffe du Château Saint Estève de Néri
Pour 6 personnes
120 g de truffes
12 pommes de terre Mona Lisa
1 salade frisée bien jaune
3 cl de vinaigrette d’huile d’olive balsamico
1 kg de lièvre coupé en morceaux
250 g d’oignons
90 g de beurre, 6 cuillérées à s. d’huile
1 cuillérée à soupe de Cognac
1.5 l de vin rouge Château Saint Estève de Néri
3 cuillérées à soupe de farine
1 bouquet garni, sel, poivre, épices
2 cuillérées à s. de vinaigre de vin
3 carottes, 2 gousses d’ail, 6 grains de poivre
clous de girofle, 1 tranche de lard fumé
3 cuillérées de farine
Marinate the hare for 24 hours in the wine, vinegar and oil ; cook the hare in the marinade with the carrots, garlic, peppercorn, cloves and bacon for about 2½ hours. With your fingers, separate the meat, taking care to remove all the bones. In a saucepan, cook half of the sauce to make a gravy for 15 min, stirring often.
Peel the potatoes and make a hole in them with the aid of a spoon, place them in a baking dish and generously drizzle them with olive oil, cover halfway with water and cook in a 220°C oven.
Wash and separate the lettuce ; copiously stuff the potatoes with the hare casserole. Place two potatoes on a warm plate, season the the lettuce and put next to the potatoes, grate the fresh white or black truffle on to the salad, and cover all with the remaining warm gravy.
Château Saint Estève de Néri
Allan Wilson
84 240 Ansouis
Tél. : 04 90 09 90 16
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