Summary

Ingredients

• 2 leg (s), (hare legs)
• 500 ml red wine, dry
• 1 teaspoon rosemary, rubbed
• 1 teaspoon thyme, rubbed
• 1 bay leaf
• 6 juniper berries
• 0.5 teaspoon ½ peppercorns, black
• 1 medium onion (s)
• 0.25 ¼ tuber / n celery
• 2 carrot (s)
• 1 clove garlic
• 50 g bacon, fat, smoked
• 50 g bacon, diced, smoked, mixed
• 3 shallot (s)
• 200 ml game stock
• Pepper, colored, from the mill
• salt

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Instructions

1. Peel the onion and chop finely. Briefly bring to the boil in red wine together with bay leaf, thyme, rosemary and the crushed peppercorns and juniper berries. Let cool down a little, pour the still lukewarm marinade over the legs of the hare and cover it for approx. 24 hours. The meat should be completely covered with the liquid.
2. Peel the celery, carrots, garlic and shallots and cut into small cubes. Remove the meat from the marinade and pat dry. Dice the fat bacon, leave it out in a large, deep pan or casserole and fry the legs all over. Now first add the diced bacon, then celery, carrots and shallots. Simmer everything for approx. 10 minutes over medium heat. Then deglaze with the game stock and let it boil down a little.
3. In the meantime, pass the marinade through a sieve and set aside.
4. Now simmer everything under the lid for at least 2.5 hours and gradually add the marinade if necessary. Stir occasionally. When the meat is done, remove the legs and keep them warm.
5. Then puree the sauce until the vegetables have completely dissolved. If the sauce gets too thick, stir in a little broth. Bring it to the boil again briefly and season with salt and pepper.
6. As a side dish, I like to add my homemade bread dumplings (see recipe), red cabbage and pear or peach halves filled with cranberries from the can.