John Myers
Leg of Wild Hare Peppered with Bacon
The perfect leg of wild hare peppered with bacon recipe with a picture and simple step-by-step instructions.
- 4 Legs of wild hare, spiked
- Salt
- Pepper
- Oil
- 1 Carrot
- 1 Onion
- 1 piece Celery
- 1 piece Leeks / leeks
- 1 piece Parsley root
- Bacon rind
- 250 ml Red wine
- 20 g Sugar
- 1 tbsp Peppercorns
- 1 tbsp Juniper berries
- 1 Bay leaf
- 2 Cloves
- 1 branch Rosemary
- 1 branch Thyme
- 30 g Cranberry / Cranberry
- 1 Apple, quartered
- Orange peel
- 750 ml Fund
- Cream
- 2 cl Gin
- Salt and pepper legs of wild hare, fry all over in oil, remove and set aside. Roast the peeled and diced root vegetables with the bacon rind in the roast. When the vegetables are browned, gradually deglaze with red wine until the wine is used up. Add sugar, sauté, then fry the peppercorns, juniper berries and cranberries. Fill up with with stock. Add the legs, apple quarters, orange peel and remaining spices (bay leaves, cloves, rosemary, thyme) to the stock and stew for 45 minutes. Place soft hare legs on a plate, season the sauce to taste, strain through, refine with gin and cream. Serve the legs with sauce.
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