Gastronomixs

Hare blood butter

A classic ingredient for binding soups and sauces.

Creation by Bart Lammersen, Tuindorphotel & Restaurant ’t Lansink *, Cas Spijkers Academie, Hengelo, the Netherlands.

Hare blood butter

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Ingredients

500

g

butter

50

g

hare blood

 

 

salt

 

 

pepper

Preparation method

  • Beat the butter in a thermo blender at 37°C.
  • Add a pinch of salt and ground pepper.
  • Add the blood and continue to blend slowly.
  • Blend the mixture for five minutes at 37°C.
  • Set in the refrigerator in the desired mould.

Serving suggestions

  • For thickening game sauces and other sauces.
  • For thickening a rabbit or hare stew.

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