John Myers
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Game: Legs of Wild Hare in Apple and Juniper Cream from Roman Pot
The perfect game: legs of wild hare in apple and juniper cream from roman pot recipe with a picture and simple step-by-step instructions.
insert the clubs
- 3 piece Legs of wild hare
- 5 tablespoon Rapeseed oil
- 2 piece Bay leaves
- 6 piece Juniper berries
- 6 piece Allspice grains
- 1 teaspoon Peppercorns white and black
fry the legs
- 3 tablespoon Flour
- 1 tablespoon Clarified butter
- 1 bunch Soup greens fresh
- 1 piece Fresh onion
- 1 handful Dried apple rings
the sauce
- 100 ml Cream 10% fat
- 2 tablespoon Apple jelly
- Salt and pepper
marinating – a day before use
- Remove fat and possibly lead from the legs. In a bowl, stir together the oil with the crushed allspice grains, the juniper berries – also crushed – and the crushed peppercorns and the crushed bay leaves. Put the legs in a plastic bag, spread the marinade over them and let the meat soak in the fridge for at least 24 hours.
roasting the legs
- Water the Römertopf as usual. Take the legs out of the bag, strip off all the spices, pat the legs dry a little and then flour them.
- Heat the butter lard in a pan and fry the legs in it on both sides.
- Peel / clean the soup greens and the onion and cut into small pieces. Fry in the meat stock and deglaze with the marinade, which has been slightly diluted with water. Put everything in the Römertopf and place the clubs on top.
- Cover and let simmer gently at 180 degrees for about 1.5 hours.
- Remove the legs, pass some of the vegetables through a sieve – the more, the thicker the sauce – and put the legs back in the Roman pot and keep them warm in the pipe.
the sauce
- Bring the collected sauce with the vegetables to the boil, stir in the apple jelly and season with salt and pepper. Finally, when it stops boiling, stir in the cream.
- Place the legs with sauce on warmed plates and enjoy, for example, with dumplings (dumplings: Franconian potato dumplings according to Bauer Link from Winkelhaid).
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