Saddle of hare in a savoy cabbage coat

Ingredients for 4 servings:

• 4 leaves of savoy cabbage, large, light green
• 2 pieces of game (back of hare) 600g each
• 1 onion(s)
• 1 small celery root or a piece of a large one
• 1 carrot(s)
• 12 juniper berries
• 1 sprig(s) of thyme
• 1 bay leaf
• 50 g tomato paste
• 2 shallots
• 100 ml wine (Pinot Noir)
• 100 g butter

Instructions

Working time approx. 3 hours 30 minutes; Total time approx. 3 hours 30 minutes

Also 1 pork netting. Blanch the savoy cabbage leaves in 2 liters of salted water, rinse, drain, slightly flatten the stems, and bring to a boil briefly. Skin the saddle of hare and remove the fillets from the bones. Chop the bones, fry them vigorously in a little oil, then add the diced onions, celery, carrots, and tomato paste. Roast in the oven for about half an hour until well browned. Pour into a pot, add the spices, and tomato puree. Remove the sediment with a little water, add to the bones, cover with about 2 liters of water, and simmer gently for about three hours. Then strain through a sieve and reduce to ½ liter in the stock. Finely dice the shallots, pour over the Burgundy wine, and reduce to 4 tablespoons. Season with salt and pepper. Add the game stock, reduce to about 200 cc, strain through a sieve, and season with butter. Season the hare meat with salt and pepper. Heat the butter and oil in a pan and briefly sear the fillets all over. Roll the fillets in the prepared savoy cabbage leaves. Then wrap each in a piece of pork netting. Roast in a hot oven at 225 to 250 degrees Celsius for about six minutes, then let it rest in the warm oven for a while. Then cut into diagonal slices, arrange on preheated plates, pour over a little sauce, garnish with young vegetables, and serve. Pork netting is a net-like fatty tissue that dissolves completely during roasting and is ideal for holding together parcels, roulades, or the like. Pork netting must be ordered in advance from the butcher, and even then, it is not always available. Without pork netting, tie the whole thing together with kitchen string, perhaps adding a wafer-thin slice of bacon. However, you have to water it more often to prevent it from burning.