Huesenziwwi

During the game season in Luxembourg, which runs from October to December, you might find Huesenziwwi on the menus of some top restaurants in Luxembourg. It consists of marinated pieces of hare cooked with wine and onions in a thick sauce made from hare or calf’s blood, red wine, and cognac. Some people like to add sour cream, mushrooms, carrots, and herbs into the mix too. This might include sage, bay leaves, and thyme. The stew is extremely tender on account of the hare being marinated between 48 and 72 hours before being fried in lard and flambéed with cognac. People often serve it with noodles, cabbage, and a glass of wine.