Cream hare
Preparation 30 min, cooking 1 hour 45 min, medium difficulty
2 small hare backs, 100 g of bacon, 1/2 glass of brandy, 1/2 glass of white wine, 1 glass of liquid cream, 100 g of butter, salt and pepper
Cook the gnocchi in plenty of salted water, drain them with a slotted spoon as soon as they float to the surface, distribute them on serving plates, toss with the hare sauce and serve them hot on the table immediately.
As soon as they are cooked, remove the backs from the pan (keep the cooking juices), place them on a serving plate and keep them warm. Dilute the cooking juices with the brandy, put on the fire and, when the stock is hot, flame. As soon as the flame goes out, add the wine and then the cream, stirring with a whisk. Cut the remaining butter into small pieces and, still using the whisk, add it to the sauce.
When the mixture is velvety and firm, season with salt and pour it on the hare's backs. Serve immediately, hot.