Leg of hare in red wine sauce

Name: Leg of hare in red wine sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 collar Soup Greens; 4 hare legs; 7-10 Tbsp (à approx. 450 g; fresh or frozen); 2 tablespoons (40 g) clarified butter; 7-10 Tbsp salt, pepper, sugar; 1/2 l dry red wine; 1 Bay leaf; 4-6 Juniper berries; 100 g Shallots or small onions; 1 glass (720 ml) Red cabbage; 1/8 l apple juice; 1 medium-sized apple; 3-4 Tbsp Sauce thickener

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 collar Soup Greens
4 hare legs
7-10 Tbsp (à approx. 450 g; fresh or frozen)
2 tablespoons (40 g) clarified butter
7-10 Tbsp salt, pepper, sugar
1/2 l dry red wine
1 Bay leaf
4-6 Juniper berries
100 g Shallots or small onions
1 glass (720 ml) Red cabbage
1/8 l apple juice
1 medium-sized apple
3-4 Tbsp Sauce thickener

Directions

1
Clean, wash and chop the soup greens. Wash and dab the legs
2
Heat 1 tablespoon of fat in a casserole dish. Sauté the legs in it thoroughly all around, season. Add soup vegetables and sauté. Add 1/4 l water and wine, bring to the boil. Add spices. Cover and stew for 60-70 minutes
3
Peel the shallots. Sauté in 1 tbsp. hot fat. Add red cabbage and apple juice. Cover and stew for about 20 minutes. Wash, core and chop the apple. Add to the cabbage 5 minutes before the end of the cooking time and cook. Season to taste with sugar and salt
4
Remove the clubs. Sieve the roast stock and bring to the boil. Bind and season to taste. Serve everything
5
In addition: e.g. Spätzle
6
Drink: strong red wine