Brown Hare in Fine Orange Sauce

The day before – preparation of the hare

1. dismantle the hare into its individual parts – detach the meat of the front and rear legs from the bones – first remove all silver skins from the back of the hare and then carefully remove the back fillet – we need the carcass as well as all other bones and waste for the sauce – the meat parts are placed in a buttermilk pickle with the above-mentioned spices for at least 24 hours and refrigerated

The day before – preparation of sauce

1. Sear the carcass as well as all other bones and meat waste in hot oil – deglaze with red wine and then place the pot in the oven for about 20 minutes at 200 degrees Celsius so that toasted aromas develop on the bones – while the vegetables are coarse cut into cubes
2. take the bones out of the pot again – put some oil in the pot again and roast the vegetables in it – add tomato paste and roast briefly – add the bones again and fill up with enough water until everything is well covered – with salt and pepper Season – add a few prunes and let everything simmer on a low heat for approx. 4 hours
3. At the beginning of the cooking time there is foam that should be skimmed off – after 4 hours the bones are taken out and the reduced sauce is poured through a sieve – the vegetables are passed through the sieve – the sauce obtained in this way is refrigerated until the next day

the next day … prepare the brown hare

1. Remove the meat from the buttermilk, wash it off, pat dry (put aside a little of the buttermilk marinade for the sauce) – season the meat with plenty of salt and pepper and coat with cranberry mustard – put the tender meat of the back fillets aside for the time being – put all the other meat parts in hot oil toast, deglaze with orange juice – add the sauce prepared the day before – refine with cranberries – add shallots – cut an organic orange into slices and stick between the pieces of meat – simmer the meat in the sauce slowly and gently simmer for at least 60 – 80 minutes until soft
2. approx. Fry the back fillet pieces in hot oil 30 minutes before the end of the cooking time, wrap the meat first in cling film and then in aluminum foil and let it rest gently in the 90 degree oven and finish cooking

Finish the hare and sauce

1. Take the meat out of the sauce and keep it warm – take the orange slices out of the sauce and cut away the peel – cut the pulp into small pieces and put it back into the sauce – now the cream and, depending on your taste, some of the buttermilk marinade to the sauce – Mix the Maizena with a little cold water, stir into the boiling sauce to thicken the sauce – add the cranberries and season everything again – then put the meat back into the sauce and simmer for about 10 minutes
2. Take the back of the hare out of the oven and cut it into slices – arrange the cut back fillets and the rest of the hare meat with the sauce on preheated plates – Side dishes: orange and red cabbage, napkin dumplings and a cranberry orange – a glass of Merlot red wine also goes wonderfully with it