Huesenziwwi
Huesenziwwi is a traditional Luxembourgish meal that consists of marinated hare chunks cooked with wine and onions in a sauce thickened with hare's blood. Some cooks like to season the dish with sour cream, carrots, mushrooms, and herbs like thyme, sage, and bay leaves. The dish is distinguished by its heavy pepper seasoning and is frequently flambéed with cognac. It is best to serve Huesenziwwi with noodles, cabbage, and a glass of local wine.
Ingredients:
- 1 young hare of about 2 kilos with its blood and liver
- 1 teaspoon wine vinegar
- 100 – 150 g speck
- 200 g boletus or wild mushrooms
- parsley
- a little fat
- 2 tablespoons of flour
- 3 tablespoons cognac
- ½ litre soured cream
- 1 slice of bread
Ingredients for marinade:
- 1 bottle of good red wine, preferably Burgundy
- 3 shallots
- 1 carrot
- 3 cloves garlic
- best olive oil
- sage, thyme, bay leaves, cloves, and tarragon
Instruction:
- Carefully cut the hare into parts, taking care not to break the bones.
- Place the hare pieces in the marinade, making sure they are completely covered, and place them in the refrigerator for two or three days. Twice a day, move the pieces.
- Chop the speck, then place it in cold water and bring to a boil before drying in a strainer. Fry the speck in a little fat until it's crunchy.
- Meanwhile, remove the hare from the marinade and set it aside to dry.
- Place the hare in the heated fat. thoroughly stirring Flambé with the cognac.
- Pour the flour over the meat and gradually drizzle in the marinade until it is completely covered. Combine the vegetables and herbs in a mixing bowl.
- Cook on low heat for about 112 hours, covered. Add the Mushrooms a quarter-hour before complete.
- Serve the hare on a platter that has been warmed. Carefully strain the cooked marinade and return it to the pot, along with the speck. Cooking should be continued. Combine the blood, liver, and soured cream, along with some cognac.
- Then whisk this into the pot's contents. It's now ready to eat.
- Serve with noodles and red cabbage on the side. A glass of decent red wine is a must-have companion.
