Huesenziwwi

Huesenziwwi Recipe from Luxembourg - Ingredients and Instructions

Region / culture: Luxembourg | Preparation time: 3 days | Cooking time: 1.5 hour | Servings: 4

Introduction

Huesenziwwi is a traditional dish from the Alsace region of France, known for its rich and flavorful taste. This dish features tender pieces of hare cooked in a savory marinade and finished with a creamy sauce. It is a perfect dish for a special occasion or a cozy family dinner.

History

Huesenziwwi has been a popular dish in the Alsace region for centuries, with its origins dating back to the Middle Ages. It was traditionally made with hare, a game meat that was readily available in the region. The dish was often served during festive occasions and celebrations, showcasing the culinary skills of the cooks.

Ingredients

1 young hare, approximately 2 kg, with its blood and liver
1 tsp wine vinegar
100-150 g speck
200 g boletus or wild mushrooms
parsley
a little fat
2 tbsp flour
3 tbsp cognac
0.5 liter soured cream
1 slice of bread

Marinade

1 bottle of good red wine, preferably Burgundy
3 shallots
1 carrot
3 cloves garlic
best olive oil
sage, thyme, bay leaves, cloves, and tarragon

How to prepare

If there is no blood in the hare, ask the butcher for a cup of calf's blood. Cut the hare into segments, being careful not to splinter the bones. Put the hare pieces in the marinade, ensuring they are fully covered, and leave in the refrigerator for two or three days. Move the pieces about twice daily.
Chop the speck, put it in cold water and bring to a boil, then dry it in a sieve. Fry the speck in some fat until crisp.
In the meantime, take the hare out of the marinade and allow it to dry. Put the hare pieces in the hot fat. Flambé with the cognac, stirring thoroughly.
Pour the flour over the meat, and steadily add the marinade until the meat is covered. Add the vegetables and herbs.
Cover the pot and cook on low heat for about 1.5 hours. Fifteen minutes before it's done, add the mushrooms.
Serve the hare pieces on a preheated plate. Carefully sieve the cooked marinade and pour it back into the pot, adding the speck. Continue to cook. Mix together the blood, liver, and soured cream, adding some cognac. Then stir this into the contents of the pot. It should not cook any further. It is now ready to serve.
Serve with noodles and red cabbage. A good red wine is a vital accompaniment.

Variations

Substitute the hare with rabbit or chicken for a lighter version of the dish.
Add a splash of cream to the sauce for a richer flavor.
Garnish with chopped parsley or chives for a pop of color.

Cooking Tips & Tricks

Make sure to marinate the hare for at least two to three days to allow the flavors to fully develop.

- Be careful not to overcook the hare, as it can become tough and dry.

- Flambéing the meat with cognac adds a depth of flavor to the dish.

- Serve the Huesenziwwi with noodles and red cabbage for a complete meal.

Serving Suggestions

Serve the Huesenziwwi with a side of buttered noodles and braised red cabbage for a complete meal. Pair it with a glass of red wine for a perfect dining experience.

Cooking Techniques

Marinate the hare for at least two to three days for maximum flavor.

- Flambé the meat with cognac for a touch of elegance.

- Slow-cook the hare on low heat to ensure tender and juicy meat.

Ingredient Substitutions

Use bacon or pancetta instead of speck.

- Substitute the calf's blood with beef broth for a milder flavor.

- Use white wine instead of red wine for a different taste profile.

Make Ahead Tips

Marinate the hare in advance and store it in the refrigerator for up to three days.

- Cook the dish a day ahead and reheat it before serving for a stress-free meal.

Presentation Ideas

Serve the Huesenziwwi in a shallow bowl with a sprinkle of chopped parsley on top. - Garnish with a slice of crispy fried bread for added texture. - Arrange the noodles and red cabbage neatly on the plate for an elegant presentation.

Pairing Recommendations

Pair the Huesenziwwi with a full-bodied red wine, such as Pinot Noir or Merlot.

- Serve with a side of crusty bread or buttered potatoes for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to three days.

- Reheat the dish in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Iron: 4mg per serving

Vitamin A: 2000 IU per serving

Alergens

Contains: Wheat, Dairy

Summary

Huesenziwwi is a rich and hearty dish that is high in protein and iron. It is a great source of energy and nutrients, making it a satisfying meal for any occasion.

Summary

Huesenziwwi is a classic dish from the Alsace region of France, featuring tender pieces of hare cooked in a rich and flavorful sauce. With a few simple ingredients and some patience, you can create a delicious and satisfying meal that is sure to impress your guests. Serve with noodles and red cabbage for a complete dining experience.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a handwritten note tucked away in my great-grandmother's old recipe box, passed down through generations. The recipe was for Huesenziwwi, a traditional dish from the Swiss Alps that I had never heard of before.

I remember sitting at the kitchen table, reading through the ingredients and instructions with a sense of wonder. The recipe called for just a few simple ingredients – potatoes, bacon, onions, and cream – but promised a dish that was rich and comforting, perfect for a cold winter's night.

I had always loved cooking, learning new recipes and techniques from my family and friends. But there was something special about this recipe, something that called to me and made me want to learn more about its origins and history.

I asked my grandmother about the recipe, and she told me that it had been passed down through our family for generations. She explained that Huesenziwwi was a dish that had been eaten by our ancestors in the Swiss Alps, a hearty meal that helped them survive the harsh winters.

Inspired by this connection to my heritage, I set out to learn how to make Huesenziwwi. I spent hours in the kitchen, carefully following the recipe and tweaking it to suit my own tastes. I experimented with different types of potatoes, tried adding herbs and spices for extra flavor, and even made my own homemade cream.

As I cooked, the aroma of sizzling bacon and caramelized onions filled the air, and I felt a sense of joy and fulfillment that I had never experienced before. My family would gather around the table, eagerly waiting for me to serve up steaming bowls of Huesenziwwi, their mouths watering in anticipation.

Over time, I became known in my community as the "Huesenziwwi Queen," with friends and neighbors clamoring for my recipe and begging me to teach them how to make it. I happily shared my knowledge, passing on the tradition of Huesenziwwi to a new generation.

As the years passed, I continued to make Huesenziwwi for special occasions and family gatherings, each time feeling a sense of pride and connection to my roots. The dish became a symbol of my love for cooking and my appreciation for the culinary traditions of my ancestors.

Now, as I sit here writing this story, I can't help but smile as I think about all the memories I have created through Huesenziwwi. It may be just a simple dish, but to me, it represents so much more – a connection to my past, a celebration of my heritage, and a reminder of the joy that cooking can bring.

So, if you ever find yourself in need of a comforting and delicious meal, look no further than Huesenziwwi. And remember, behind every great recipe is a story waiting to be told.