Braised Wild Hare

Carve the skinned hare into large pieces, sprinkle with salt and pepper, add red wine and cognac.

pepper, pour red wine and cognac over it, add fine slices of onion, and marinate

and marinate the hare pieces for one night.

Fry the pieces of hare in hot oil, add the chopped onion and root vegetables.

Add the chopped onion and the root vegetables, sprinkle a little flour on top and fry everything together for=

briefly

roast.

Add the beef broth, part of the marinade and a quarter of a liter of red wine. = Add the

Add the garlic, tomatoes, tomato pulp and spices and cook for about 1 hour.

Then take out the pieces of hare and keep warm. Strain the sauce, =

mix in the crème fraîche and season to taste with salt and freshly ground pepper.

Dumplings or possibly spareribs taste very good with it.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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