Bunny in Sauce Del Ley with Potato Hash Browns and Mushrooms

Place the rabbits in a large saucepan with a lid at least one day before preparation. Pour the marinade of red wine, bay leaves, cloves, mustard and peppercorns and a halved shallot over the rabbits. Turn the meat over and over again.

On the cooking day: Take the rabbits out of the marinade and dab them dry.

Dice the remaining shallots and carrots and fry them in oil. It is best to pour the marinade over and use the saucepan to sear it. Take everything out and put aside.

Divide the rabbits into 5 pieces and brown them. Deglaze with the marinade. (If you have, add an edge of old black bread) Add the vegetables, put on the lid and simmer over a medium heat for about 2½ hours. The meat should be covered.

Peel and grate the potatoes and onions. Mix with the eggs, season with salt, pepper and add the paprika as you feel it. With about 1 tbsp. Dust the flour and mix again.

Clean the mushrooms and cut them into slices. Finely dice the onions as well.

Drain the bacon in a little oil, add onions and sauté until translucent. Season with salt and pepper. Deglaze with wine and simmer until the liquid has reduced. Refine with cream and parsley just before serving. Reduce the heat, otherwise the cream will curdle.

Just before serving, fry the potato mixture in small portions on both sides until golden brown. (Strain off the liquid beforehand)

Approx. Take the hare pieces out of the sauce ½ hour before serving and let them rest.

Sieve the sauce and vegetables and strain. Continue to simmer until the sauce has reduced further to the desired amount and consistency. Season to taste with salt and pepper. Put the hare pieces (except the head) back in the sauce briefly to warm up.