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Monday, September 17, 2012

CAZUELA DE BARRO ROJO VIDRIADO WITH 13TH C RECIPE FOR HARE

Carved casserole/soup tureen
Photo from:
 kathyshiplet

Estr alvedriao, Eng glazed earthenware casserole. These were made in Nava de Olleros, León and sold in the capital by women from there. [Ibn Razīn/Granja. 1960:216:27; Sánchez-Albornoz. 2000:46-47: and Serradilla. 1993:33]

RECIPE FOR NARYISIYYA (OF HARE) ADAPTED FRON FADALAT #216  RECETA DE LA NARYISIYYA p 27

Ingredients

2 garlic cloves
Hare Boiling Gently
Photo by: Lord-Williams
2 tbsp virgin olive oil
1 hare
1 tbsp salt to taste
2 tbsp vinegar
¼ tsp saffron
1 tsp pepper
1 tsp coriander seed
1 tsp cumin
1 tbsp Byzantine murri[1]
1 tbsp parsley
2 c red grape juice[2]
¼ flour

Garnish:
olives and fresh parsley leaves

Hare in Grape Juice Sauce
Photo by: Lord-Williams
Preparation
Wash the hare and clean it. Put it in a glazed earthenware casserole. Add 4 c water and vinegar. Mash the saffron and dissolve it in a little water. Add it and the rest of the seasoning to the pot. Bring to a boil and reduce heat to simmer. Boil gently 45 minutes until the meat is tender removing scum as it cooks.

PREHEAT OVEN TO 450ºF/230ºC

When done remove the hare. Add grape juice. Boil until reduced to 1/3 the volume. Thicken by adding flour little by little.  

Place the hare in a roasting pan and brown 15-20 minutes. Remove and debone by hand. Serve with sauce and garnish with olives and fresh parsley. 

[1] See blog titled almorí published August 25, 2011 for recipe.
[2] Red wine can be used but it was prohibited for Hispano-Muslims to drink at the time the recipe was written but they did grow grapes.

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