hare leg

Ingredients for 2 servings:

• 2 legs, larded hare legs (frozen), for very large ones one is enough
• 50 g bacon, diced
• 1 onion(s)
• 1 potato(s)
• 2 cloves garlic
• 1 jar wine, red
• 200 ml cream
• 250 ml broth (instant)
• salt and pepper
• Herbs of Provence

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the rabbit legs, wash them, season with salt, pepper, and Provençal herbs. Add a little oil to a roasting pan, place the rabbit legs on top, and place them in a cold oven at 200°C. Cover. After 30 minutes, turn the rabbit legs over. Now add the roughly chopped onion, potato, and garlic, along with the bacon cubes. Replace the lid and let simmer for another 30 minutes. After this time, turn the rabbit legs over again, this time uncovered, and leave in the oven for another 30 minutes. Add a glass of red wine. After a total of 1.5 hours, the dish is ready. Remove the rabbit legs, pour the sauce into a pot, add the instant stock, and puree with a hand blender (the potato in it makes it nice and creamy). Season again, add the cream, and you’re done.