Summary

Ingredients

• 1 rabbit (s), ready to cook, approx. 2 kg

For the stain:

• 0.5 liter ½ red wine, preferably Bordeaux
• 1 tablespoon cognac
• salt and pepper
• 1 onion (s), sliced

Moreover:

• 1 onion (s)
• 1 leek
• 1 carrot (s)
• 0.25 ¼ celeriac
• 2 cloves garlic
• 1 can tomatoes, chunky
• 50 g tomato paste
• 2 tablespoon flour
• 5 juniper berries
• 1 clove (s)
• 2 bay leaves
• 1 stick cinnamon
• 0.5 liter ½ meat broth
• 0.25 liter ¼ red wine
• 1 cup crème fraîche
• Oil for frying

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Instructions

1. Cut the peeled, skinned hare into large pieces, sprinkle with salt and pepper, pour red wine and cognac over it, add fine onion slices, and marinate the hare pieces overnight.
2. Dice the onions, leeks, carrots, celeriac and garlic.
3. Fry the hare pieces in hot oil all around, add onions, leeks and root vegetables, add some flour (dust over) and roast everything briefly. Pour in the meat stock, part of the marinade and 1/4 liter of red wine. Add the garlic, tomatoes and tomato paste, as well as the spices and stew everything for about 1 hour. Then take out the pieces of hare and keep warm.
4. Strain the sauce, stir in the crème fraîche and season with salt and pepper. As a side dish, spaetzle or dumplings.