Summary

Ingredients

• 12 leg (s) hare (hare front legs)
• 100 g butter, clarified or clarified butter
• 2 onion (s), diced
• 1 small celeriac, diced
• 2 carrot (s), diced
• 1 leek, cut into small pieces
• 1 clove garlic, chopped
• 1 sprig thyme
• 2 clove (s)
• 1 bay leaf
• 1 sprig parsley
• some pepper-grains, mashed
• 40 grams flour
• 1 liter game stock
• 1 bottle red wine, preferably a Pinot Noir
• Salt and pepper, black from the mill

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Instructions

1. Heat the butter in a roaster and fry the front legs of the hare in it until golden brown. Add the finely chopped vegetables, herbs and spices and sweat well, then dust with the flour. Deglaze with a little game stock and the red wine. Cover and simmer over low heat for 45-60 minutes, adding more liquid from time to time. After about half the cooking time, season with salt and pepper. Take out the rabbit runs and keep warm. Pass the braising liquid through and reduce to about 1 liter. Season to taste with salt and pepper.
2. Serve the forelegs with the sauce and broad ribbon noodles (pappardelle) tossed in butter. Steamed forest mushrooms also go very well with it.