Hare Legs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 leg (s) hare (buttock)
- 1 large carrot (s), cut into cubes
- 0.5 ½ celery, cut into cubes
- 0.5 stick ½ leek, cut into small pieces
- 1 medium onion (s), cut into eight
- 4 clove (s) garlic, halved
- 2 tablespoon tomato paste
- 50 ml port or Madeira
- 150 ml red wine
- 300 ml game stock
- 1 handful porcini mushrooms, dried
- clove some (powder or ground)
- 0.5 ½ bay leaf
- 3 juniper berries, ground in a mortar
- some rosemary, fresh, chopped
- some thyme, fresh, chopped
- salt and pepper
- 1 tablespoon jam (currant jelly)
- some flour butter (beurre manner) to bind, if desired
- some cream, fresh (as desired)
- 3 tablespoon olive oil for frying
Print Recipe
Pin Recipe Instructions
- Mix the cloves, bay leaves, juniper, rosemary, thyme, pepper and salt well in a mortar.
- I had a whole hare`s buttock, i. H. the clubs hung together on the back. Separate into two parts, powder with the spice mixture and fry in olive oil in a cast iron roaster, remove and keep warm.
- Then let the carrots and celery take color in the roasting pan (add a little oil if necessary), brown the leeks and onions, add the garlic and briefly roast with tomato paste. Deglaze with port wine and red wine, pour on the stock. Put the legs back in (put them on their backs), add the soaked porcini mushrooms, put the lid on and put them in the stove at 180 °. Watering now and then. Turn over after 60 minutes, add a little broth if necessary and leave in the stove with the lid closed at approx. 150 ° for about 30 minutes (depending on the size of the leg and the age of the rabbit). Remove the lid at the very end.
- Then take out the legs and let them rest on a plate with aluminum foil over them in the switched off stove. Sieve and degrease the braised liquid, bring to the boil with a little Beurre Manner, add the porcini mushrooms and onions in the sieve, season if necessary, season with a little currant jelly and, if desired, top off with a dash of cream.
- You can also mix some of the roasted vegetables into the sauce to bind, but then the celery taste is quite intense.
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