Leg Of Hare with Chestnuts and Duchess Potatoes

Summary

Ingredients

• 4 leg (s) (hare legs)
• 250 g chestnut (s)
• 2 tablespoon butter
• 1 tablespoon olive oil
• 1 large carrot (s)
• 1 piece (s) celeriac
• 1 large onion (s)
• 2 cloves garlic
• 0.25 ¼ bell pepper (s), green
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves
• 5 juniper berries
• 1 bottle red wine (Pinot Noir)
• 4 tablespoon red wine vinegar
• 30 g chocolate, bitter
• 2 tablespoon butter, cold
• 500 g potato (s), floury boilin
• Salt water
• 2 egg yolks
• some nutmeg, freshly grated
• 1 egg (s) for brushing
• 3 tablespoon milk for brushing
• Flakes butter

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Instructions

1. Pluck the needles from a sprig of rosemary and save for the garnish. Cut the chestnuts in a cross shape on the curved side and cook in water for about 10 minutes. Then peel the chestnuts thoroughly.
2. Peel and roughly chop the carrots, celery and onions. Finely dice the bell pepper and garlic.
3. Rub the leg of hare with salt and pepper. Heat the butter and oil in a large saucepan and fry the legs vigorously on all sides. Add the prepared vegetables, herbs and juniper berries, pour over the wine and vinegar and bring to the boil. Cook in a closed saucepan over low heat for 1.5 to 2 hours.
4. Let the chestnuts simmer for the last 15 minutes. When the meat is cooked and easily detached from the bone, lift out the leg of hare and chestnuts and keep warm in the oven.
5. Put the sauce (the stock of the leg of the hare that is left over) through a sieve, heat again and dissolve the chopped chocolate in it. Stir in the cold butter. Place the legs together with the chestnuts on preheated plates, pour a little sauce over them and sprinkle with rosemary needles.
6. For the duchess potatoes, peel and wash 500 g floury potatoes and cut into 3 cm cubes. Cook in slightly salted water for 12-15 minutes. Drain the water and let the potatoes evaporate for a moment.
7. Then press through the potato press into a bowl. Stir in 1 tablespoon butter, some freshly grated nutmeg and 2 egg yolks. Preheat the oven to 190 ° C (top / bottom heat, convection: 175 ° C).
8. Line a baking sheet with parchment paper. Pour the potato mixture into a piping bag with a star nozzle and sprinkle rosettes onto the baking sheet with a little space between them.
9. Whisk 1 egg with 2 - 3 tablespoons of milk, brush the potato rosettes with it. Sprinkle each with a little freshly grated Grana Padano, put a flake of butter on top. Bake on the middle rack for about 10 minutes, until the potato rosettes are lightly browned and slightly crispy.

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