Saddle Of Hare With Cabernet

Preparation:

Preparation: Bone the saddle of a hare and place the two parts thus obtained in a copper saucepan. Add salt and pepper and add a sprig of rosemary, 100 g of butter and brown over low heat. In the meantime, fry the onion with the remaining butter, add the chopped celery and carrot, bay leaf, salt, pepper and cinnamon (a pinch) and the Cabernet red wine. Cook for 15 minutes. Strain the sauce, add a spoonful of port wine and a pinch of sugar. Keep boiling until the sauce is thick and homogeneous. Cut the two saddles into slices and arrange them on the plates where you have previously poured the Cabernet sauce; accompanied with shallots in red wine and small glazed carrots.