Leg of hare with mushrooms

Name: Leg of hare with mushrooms
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 5 Onions; 4 Carrots; 6 Stem(s) Thyme; 6 hare legs (approx. 250 g each; hind legs); 2-3 TEASPOONS Wild spice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp clarified butter or oil; 2 TABLESPOONS Flour; 1 glass (500 ml) Game fund; 1⁄4 l dry red wine or game stock; 1 kg Mushrooms; 2-3 TABLESPOONS Currant Jelly

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

5 Onions
4 Carrots
6 Stem(s) Thyme
6 hare legs (approx. 250 g each; hind legs)
2-3 TEASPOONS Wild spice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp clarified butter or oil
2 TABLESPOONS Flour
1 glass (500 ml) Game fund
1⁄4 l dry red wine or game stock
1 kg Mushrooms
2-3 TABLESPOONS Currant Jelly

Directions

1
Peel 4 onions. Peel and wash the carrots. Chop both roughly. Wash the thyme. I wash the hare legs and dab them dry. Then I rub them with wild spices, salt and pepper.
2
Heat 2-3 tablespoons of clarified butter in a roasting pan and fry the legs in it in portions all around. Take them out. Fry the onions and carrots in the frying fat. Now I dust the flour over the vegetables and sweat it on.
3
Add stock and wine and bring to the boil. I put the legs with 5 stems of thyme in the roaster and let everything stew covered 1 1⁄4 -1 1⁄2 hours.
4
Clean mushrooms, halve depending on size. Peel and chop 1 onion. Heat 2 tablespoons of clarified butter in a pan. Fry the mushrooms for about 20 minutes until all the liquid has evaporated. After about 15 minutes add the onion and finally season everything with salt and pepper.
5
I take the legs out of the sauce and keep them warm. Pour the sauce through a sieve into a pot. The vegetables I pass through the sieve into the pot. Stir in the jelly, bring the sauce to the boil and season with salt and pepper.
6
I heat the legs once again briefly in the sauce.
7
I arrange the hare legs with the mushrooms and some sauce on a large plate. Garnish with the rest of the thyme. The rest of the sauce is extra. Apart from the side dishes (see left), steamed pear halves are also delicious.