Braised hare legs

Ingredients for 4 servings:

• 4 hare legs from wild hare
• 2 onions
• 1 carrot(s)
• 3 carnations
• 1 bay leaf
• 5 juniper berries
• 125 ml red wine
• 250 ml Game stock, dark
• 125 ml cream
• 2 tbsp clarified butter
• Salt and pepper from the mill
• some lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 2 hours 55 minutes

Wash the hare legs, dry them, skin them, and rub them with salt and pepper. Roughly chop the carrot and onion. Heat the fat in a roasting pan and brown the legs lightly on all sides. Add the onions and carrot and continue to cook until the onions are browned. Then add the spices and pour in the red wine and stock. Add enough water to cover the hare legs well. Place the lid on the pan so that a crack remains and let the hare legs simmer for 2-2.5 hours at just below boiling point, until the meat easily flakes off the bones. Add a little more water if necessary. Remove the legs. Strain the stock through a sieve, return it, and season with salt, pepper, and a little lemon juice. Pour in the cream and thicken with a sauce thickener if necessary. Place the hare legs in the sauce, heat through, and serve.