John Myers
Contents
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Ingredients
- 2 piece Spiked legs of wild hare
- 50 gr Fat bacon, finely diced
- Salt pepper
- 0,25 ltr Game stock or good meat broth
- Some butter
- Plucked red cabbage see my cookbook
- Potato dumplings see my cookbook
Instructions
- Rinse the hare legs and pat dry, place the finely diced bacon in a roaster and leave out. Then fry the salted and peppered leg of hare vigorously on all sides, turn down the temperature and deglaze with broth.
- Place the flakes of butter on the rabbit meat and place in the oven preheated to 120 degrees. Depending on the age and size of the rabbit, stew for about 1 1/2 - 2 hours; Drizzle with a little roast juice every now and then, don't forget to turn the pieces of meat.
- The rabbit meat should be nice and soft after this time, otherwise cook a little more.
- In the meantime, prepare the red cabbage and the dumplings. Arrange everything together on preheated plates and serve.
