Peppered hare leg with red cabbage and dumplings

Ingredients for 4 servings:

• 3 hare legs (hare drumsticks)
• 2 tbsp coconut oil
• salt and pepper
• 8 cocktail tomatoes
• 1 small red cabbage
• 2 m.-sized apples
• 1 tbsp coconut oil
• 1 medium-sized onion(s), chopped
• 300 ml apple juice
• salt and pepper
• 10 cloves
• some cinnamon
• some lemon juice
• 500 g potatoes, floury
• 60 g semolina
• 60 g flour, sifted
• 1 egg(s), size L, organic
• salt and pepper
• Parsley, fresh, coarsely chopped
• White bread, diced
• some butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

a festive meal

Place the thighs in a clay pot, add the spices and oil. I also add about 1/2 cup of water, and then bake in the oven at 180 degrees Celsius for 1.5 hours. Turn the thighs occasionally. About 30 minutes before the end of the cooking time, add the chopped tomatoes, and maybe a little more water as well; this creates a fantastic sauce. I don’t like the sauce to thicken, but everyone can do it their own way. Remove the first few leaves from the red cabbage, halve or quarter them, remove the stalk, and chop or grate them. Then wash and chop the apples. Peel and chop the onion, and sauté it in coconut oil. Add the chopped cabbage, top with apple pieces, add the apple juice, and cook the cabbage. Season with salt and pepper. Note: If you only use water to make up the sauce, add a little lemon juice and a teaspoon of honey to round out the flavor. Toast some bread cubes in a little butter. Boil the potatoes the day before. Peel them and press them through a ricer. Add the egg, semolina, salt, pepper, flour, and parsley; mix well and form dumplings. Place 2-3 bread cubes in the center (this will make the dumplings nice and fluffy). Bring a pot of water to a boil, add salt, and bring to a boil. Place the dumplings in the boiling water and let them simmer for 20-25 minutes. Do not boil them any further; just let them simmer.