Summary

Ingredients

• 2 rabbit (s) - back
• 5 juniper berries, ground in a mortar
• 2 slices bacon, larger ones
• 1 glass red wine, to extinguish the roasted substances
• 1 teaspoon clarified butter, for a very short, final frying
• 1 carrot (s), roughly diced
• 1 stalk celery, roughly diced
• 1 shallot (s), roughly diced
• 1 clove (s) garlic, quartered
• 1 teaspoon tomato paste
• 1 tablespoon olive oil
• 1 sprig rosemary
• 2 sprigs thyme
• 2 tablespoon cranberries
• 1 small Glass port wine, for the sauce
• 1 glass red wine, for the sauce
• salt and pepper
• 75 g butter, very cold
• water

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Instructions

1. The 2 strands of meat are released on each back, freed from skin and tendons and rubbed with the crushed juniper berries, wrapped in aluminum foil and set aside for 2 hours not refrigerated.
2. Chop the bones into 2-3 parts and let them brown in the oven at 225 ° C, turning once and checking again and again. Fry the diced vegetables in 1 tablespoon of olive oil, mix in the tomato paste, sauté a little, add the bones and deglaze with the red wine. Top up with the same amount of water, add rosemary and thyme and simmer very gently for 2 hours. The amount of liquid should be halved, then strained and set aside.
3. Now leave the bacon in a pan and throw it away or use it elsewhere. Sear the 4 saddle of hare all around in this fat for 4-5 minutes, briefly rub the juniper off the meat with a cloth, season with salt and pepper and place in the 65 ° C oven to rest for 8 minutes. Then fry all over in the clarified butter to warm up in 30 seconds. Slice evenly at a slight angle.
4. During the resting time, deglaze the roasted substances with the port and red wine, add the hare stock and the cranberries and reduce to 8 tablespoon. Then stop boiling and bind with the butter and season again to taste.
5. Side dishes as desired. For example, Duchess potatoes, fine ribbon noodles or a celery or chestnut puree and vegetables as a flan I can well imagine.
6. Final note on my recipe:
7. In the 1970s I learned about the short cooking time for game meat as something completely new from P. Bocuse`s book. Until then, only overcooking and roasting game was known on this side of the Rhine and is unfortunately still practiced. The back is neither peppered with bacon, nor placed in buttermilk, nor burned gray on the bone. A saddle of hare should definitely be cooked pink.