Hare leg

Ingredients for 4 servings:

• 1 kg game (hare leg on the bone), approx. 6 pieces
• ¾ liter of wine (good Trollinger, Württemberger)
• 4 bay leaves
• 6 juniper berries
• 5 cloves
• 2 onions
• 1 lemon(s)
• 8 grains of pepper, mixed
• ¼ liter sour cream / crème fraîche
• ½ bunch soup vegetables
• 1 can of chanterelles
• ½ liter of water
• 50 g clarified butter
• 150 g bacon (diced belly bacon)

Instructions

Working time approx. 2 hours; Rest period approx. 3 days; Total time approx. 3 days 2 hours

Swabian

Bring the wine and water to a boil and simmer over medium heat with a grated onion, the quartered lemon, cloves, juniper berries, peppercorns, and the fresh, diced, and trimmed vegetables. Let it simmer for about 1 hour. Once the marinade has steeped, remove from the heat and cool to lukewarm. Add the legs, ensuring they are completely covered. Leave to stand in a cool place for 3 days. To prepare immediately for eating, remove the legs and drain the marinade, reserving the liquid. Heat the lard in a large pot with the chopped second onion and the bacon, and sear the dried legs briefly and vigorously on both sides. Season with salt and a little pepper. When they have browned, place them in an oven preheated to 150°C (fan oven) and cook for about 80-100 minutes, turning frequently and pouring over the marinade. About 10 minutes before the end of the cooking time, add the chanterelle mushrooms and stir vigorously. Briefly return the heat to medium and place the pan with the drumsticks on the stovetop. Remove the drumsticks and whisk in the sour cream/creme fraiche until smooth, stirring to create a lump-free consistency. Thicken with a thickener if desired. Place the drumsticks on a platter and pour the hot sauce over them. Serve with spaetzle, cranberries, and, ideally, lamb’s lettuce. Enjoy! Of course, you should drink the good red wine you used in the cooking process with this dish.