John Myers
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Hare Legs
The perfect hare legs recipe with a picture and simple step-by-step instructions.
flesh
- 1,2 kg Leg of hare – about 6 pieces
- Salt
- White milled pepper
- Thyme
- Flour
- 2 tbsp Clarified butter
Juniper cream
- 3 medium sized Onions cut into rings
- 1 Apple Boskoop peeled and diced
- 1 tbsp Clarified butter
- 5 Juniper berries
- 400 ml Game stock = 1 glass
- 250 ml Dry red wine
- 200 ml Cream
- 1 Can Williams pears
- 1 Glass Cranberries
Pasta
- 1 Pck Noodle nests
- Wash the hare legs in cold water, pat dry, season with salt and pepper and dust lightly with flour.
- Put the butter lard in a pan and heat. Add the hare legs and thyme and fry the legs crosswise for 3-5 minutes. Remove and set aside.
- Now heat 1 tbsp clarified butter in the pan with the frying fat. Mash the juniper berries in a mortar. Now fry the onion rings, apple cubes and juniper berries in it. Deglaze with the game stock and red wine.
- Put the hare legs back in the liquid and cover and simmer over a medium heat for about 45 minutes.
- In the meantime, drain the pear halves in a colander and fill with cranberries
- When the 45 minutes are up, remove the hare legs on a plate covered with aluminum foil and set aside. Fish out the thyme sprigs.
- In the meantime, prepare noodle nests according to the package instructions.
- Now go through the gravy with the blender and chop up everything that is still floating around in larger pieces. Slowly add the cream and stir in.
- A green salad goes well with it.
- Either arrange everything on a plate or arrange hare legs with juniper cream and pear halves on a preheated platter, separate the noodle nests and a green salad
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