Instructions

Quarter and bone the back and hindquarters of the hare. Chop into regular dices. Chop the onion, carrot and leek into fine brunoise. Heat extra virgin olive oil in a Magefesa fast pressure cooker. When hot, brown the hare over medium- high heat. Remove and keep.
Sauté the onion, carrot, leek and garlic cloves in the same oil; let it brown slightly. Bring the hare back to the pot, sauté the whole and flambé with brandy and oloroso wine; let it reduce for a few minutes until alcohol evaporates. Season with herbs and add the plums. Dip with game stock until meat is covered.
Close the pot and cook it over high heat. Wait until the working valve starts to release steam or rotate, depending on the model used. At this very moment, reduce heat to the minimum required to keep pressure into the unit or until the working valve rotates slowly and uniformly. Start to count time, between 25 and 30 minutes depending on the quality of our legumes. Once time has elapsed, remove the unit from the heat source and wait until pressure is fully released before opening the pot. As pressure goes down, grate the chocolate and finely chop the parsley. Open the pot, check the doneness of the meat and if correct, incorporate the grated chocolate and parsley.Bring it to a boil over medium – low heat to melt the chocolate and melt flavors and aromas. Remove and let it rest for about 20 minutes before serving.

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