Minced Rabbit in the Style of My Great Grandmother

Scrape the raw meat from the legs, back and belly flaps and put them through a meat grinder together with the lungs and heart and not too fatty pork. Add scraped smoked bacon, bread soaked in red wine, breadcrumbs, egg and grated lemon peel, season with salt and pepper and mix well. Form a saddle of hare from the mixture. Grease a roasting pan with butter. Place the minced hare on it and cover with very thin slices of bacon. Put some butter flakes on top. Roast in the oven preheated to 180 °C for 75 to 90 minutes, depending on the size, basting frequently. A quarter of an hour before the end of the roasting time, stir the sour cream into the gravy and let it boil away well. Remove bacon slices just before end of roasting time and use for decorating. Cut the roast hare into even slices 1.5 cm thick and serve with potato noodles and cranberries.

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