(Edited 'cause I did forgot one MAJOR ingredient in the translation process)
I try to translate the receipe (typical recipe frome Liege) but I'm not sure you can easily find all the ingredients out there.
Warning: hares aren't rabbits. Hares don't live nor hide or bear their young below ground in a burrow. They're much bigger than rabbits too. I'm not sure about the result with rabbit meat which has a very different taste if I compare our hares (lepus europaeus) to our rabbits (Oryctolagus cuniculus).
The original recipe uses beef or mixed veal and pork. I use only venison. It works well with hare (lepus europaeus) and roe deer (capreolus capreolus).
1. Mix the grinded meat with those ingredients (for 800 g meat): 1 egg, 2 very finely sliced shallots and 80g breadcrumbs) and shape the mix into balls.
2. Melt some butter or cooking butter in a pan, then use it to colour the meat balls on every face. Keep the balls apart for further use.
3. "Deglaze" (not sure about the right cooking term in English) the pan with about 6 soup spoons of wine vinegar and 3 soup spoons of sugar. Add 2 sliced big onions and let them melt for about 3-4 minutes.Add the meat balls on the onions bed then add 2 twigs of thyme 1 leaf of laurel and 2 cloves. Add water up to mid height of your ingredients in the pan. Cover the pan and let shudder for about 20 minutes.
4. Take the meat balls off the pan and take the cloves off too. Add 3 soup spoons of white wheat flour, previously thinned into some water. Add a handful of dry grapes and 5 heavy loaded soup spoons of Liege Syrup (http://en.wikipedia.org/wiki/Sirop_de_Li%C3%A8ge). Add salt and pepper to the right taste.
5. Put the balls back into the sauce for at least 10 minutes before you serve.
I like this served with mashed potatoes ans butter cooked sliced carrots.
Last edited by grand_veneur; 01/03/15.
