Legs of Hare, Wintry Style on Poppy Seed Rolls and Pointed Cabbage

If the hare legs are still hanging together at the hips, cut them out from the middle bone. Then season the legs with salt and pepper and fry them briefly in a suitable saucepan. (The legs shouldn't get too dark, otherwise they will be tough.) Take the legs out of the pot and set aside.

Then fry the coarsely chopped vegetables in the same saucepan. Now add the aromatics to the vegetables, mix with the tomato paste and deglaze with red wine and some of the broth. Bring the whole thing to the boil briefly and put the legs back into the brew. The legs should be completely covered.

Preheat the oven to 100 degrees (top / bottom heat), then place the legs in the oven for about 2 1/2 hours. The meat is done when the meat can be easily removed from the bone. (Cooking sample!)

Now take the legs out of the brew and keep them warm. Pass the sauce through a fine-mesh sieve, pour it back into the saucepan and then add the finely chopped couverture. Season the sauce to taste, possibly after seasoning and thicken a little with butter. Add the hare legs again and let them steep for a few more minutes, then arrange on warm plates.

Clean the pointed cabbage, remove the stalk and cut the cabbage into diamonds. Fry the onion cubes in a saucepan over medium heat until translucent, add the pointed cabbage and the diced apple. Cook both al dente. Now add the soaked raisins., Salt, pepper and add the butter.

Arrange everything on plates for serving.