Hare Leg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 leg (s), spiked hare legs (TK), one is enough for very large ones
- 50 g bacon, diced
- 1 onion (s)
- 1 potato (s)
- 2 cloves garlic
- 1 glass red wine
- 200 ml cream
- 250 ml broth, (instant)
- salt and pepper
- herbs Provence
Print Recipe
Pin Recipe Instructions
- Thaw the hare legs, wash them, season with salt, pepper and herbs from Provence. Put some oil in a roasting pan, place the hare legs on top and put in the cold oven, set to 200 degrees. Lid on it. After 30 minutes, turn the hare legs, now the roughly chopped onion, potato and garlic as well as the bacon cubes. Put the lid back on and let it simmer for another 30 minutes.
- After this time has elapsed, turn the hare legs again, now leave them in the oven for 30 minutes without the lid, add 1 glass of red wine.
- After a total of 1 ½ hours, the part is ready. Take out the hare legs, pour the sauce into a saucepan, add the instant stock and puree with the magic wand (the potato in it makes it nice and creamy).
- Season again, add the cream, done.
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