Has in the Cooking Pot

Rinse the hare inside and out, rub dry and carve into about 8 portions. Chop the liver, heart and kidneys into small pieces, cut the pork into “nut-thick” pieces. Remove the skin from the onion, chop finely and mix with the chopped offal and pork. Mix the grated bread with pepper, nutmeg, salt and cloves. Spread a large roasting pan with the bacon slices, on it half of the carrots cut into narrow slices, then a layer of rabbit meat, a layer of pork, a heaping tablespoon of grated bread.

Later repeated in the same order, hare meat, pork meat, carrots and lastly cover the meat with the remaining slices of bacon. Pour the wine and vinegar over the meat, perhaps adding a little beef broth. Cover the casserole tightly with a lid and cook in a heated oven at 200 degrees on the middle shelf for 90 to 100 minutes. After cooking, skim off the fat a tiny bit “You put the meat in ragout bowls with potato salad or dumplings and this is a popular meal especially with gentlemen.”

Our tip: Use bacon with a subtle smoky note!

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