Leg of hare with red wine sauce

Name: Leg of hare with red wine sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Soup vegetables; 1 Onion; 4 (450 g each) hare legs; 60 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l Red wine; 1 Bay leaf; 1 TABLESPOON Juniper berries; 100 g Shallots; 1 glass (720 ml, 650 g) Red cabbage; 1/8 l clear apple juice; 500 g wide ribbon noodles; 1 big apple; 7-10 Tbsp Sugar; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Apple slices and parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Soup vegetables
1 Onion
4 (450 g each) hare legs
60 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l Red wine
1 Bay leaf
1 TABLESPOON Juniper berries
100 g Shallots
1 glass (720 ml, 650 g) Red cabbage
1/8 l clear apple juice
500 g wide ribbon noodles
1 big apple
7-10 Tbsp Sugar
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Apple slices and parsley

Directions

1
Clean or peel and wash the soup vegetables. Cut into large pieces. Peel and quarter the onion. Rinse hare legs cold and dab dry. Heat 40 g clarified butter in a roasting pan.
2
Brown the hare legs in it all around. Season with salt and pepper. Add soup vegetables and onion and fry briefly. Pour on 1/2 litre water and red wine, add bay leaf and juniper berries and braise together in a closed pot for about 45 minutes.
3
In the meantime, peel and possibly chop the shallots. Sauté in the remaining clarified butter. Add red cabbage and juice and braise for about 20 minutes. Cook the noodles in boiling salted water for about 10 minutes.
4
Wash the apple thoroughly, rub dry, quarter, core and chop. Add to the red cabbage 5 minutes before the end of the cooking time and cook with it. Season cabbage with sugar and salt. Remove hare legs from the roaster, pass the sauce through a sieve and bring to the boil again.
5
Stir in the sauce thickener. Season to taste with salt and pepper. Drain the pasta, rinse with cold water and drain. Arrange a leg of hare, some cabbage and sauce on a plate. Garnish as you like with apple slices and parsley.