Roast rabbit Silesian style

Ingredients for 4 servings:

• 1 saddle of hare
• 2 hare legs
• 1 ½ liters buttermilk
• 100 g bacon, fattier
• salt and pepper
• some juniper berries
• 50 g butter
• 1 bunch Thyme, freshly chopped
• Allspice
• peppercorns
• 1 tbsp flour
• ⅛ liter sour cream

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 30 minutes

Marinate the back and legs in buttermilk for 2 days, cover, and refrigerate. Cut the bacon into thin strips. Remove the hare meat from the buttermilk and pat dry, skinning if necessary. Rub the meat with salt, pepper, and crushed juniper berries, then lard with the bacon strips. Heat the butter in a casserole dish and brown all the hare pieces all over. Remove the back. Add the remaining spices to the dish. Cover and braise the legs for 1 hour, basting frequently, adding a little water if necessary. After the first hour, add the back to the casserole dish. Braise the meat for another 35 to 40 minutes, then remove and keep warm. Stir the flour into the pan juices, allow to sweat thoroughly, then deglaze with 1/4 liter of water and add the sour cream. Bring the sauce to a brisk boil, then keep warm. Remove the meat from the back and cut into diagonal slices. Halve the legs at the joint, removing the bones. Arrange the meat on a warmed platter. Pour the sauce through a sieve into a gravy boat and serve separately with the rabbit. Serve with potato dumplings, red cabbage, applesauce, and cranberry compote.