RCI-SP.004.0177.001
Huesenziwwi
Jugged hare
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- young hare of about 2 kilos with its blood and liver1 unit
- 1 teaspoon
- – 150 g speck100 unit
- boletus or wild mushrooms200 g
- 1 unit
- a little fat1 unit
- 2 tablespoons
- 3 tablespoons
- litre soured cream½ unit
- 1 slice
Method
1
In a large mixing bowl, combine the bread flour with a small amount of warm water and activate the yeast until it becomes frothy, about 5-10 minutes.
10 minutes
2
Add the cognac and wine vinegar to the yeast mixture, stirring gently to incorporate the liquids evenly into the base.
3 minutes
3
Gradually fold in the remaining flour, mixing until a shaggy dough forms, then turn it out onto a lightly floured surface and knead until smooth and elastic.
10 minutes
4
Finely chop the fresh parsley and knead it into the dough until evenly distributed throughout.
3 minutes
5
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean cloth, and allow it to rise in a warm place until doubled in size.
60 minutes
6
Punch down the risen dough, reshape it to fit a greased pan, and allow it to proof a second time until noticeably puffed.
30 minutes
7
Preheat the oven to 190°C (375°F) and bake the bread in the pan until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
35 minutes
8
Remove the bread from the pan and allow it to cool completely on a wire rack before slicing to allow the crumb to set properly.
20 minutes