Braised Leg of Wild Hare with Chocolate Cherry Chutney

For the marinade, lightly roast pepper, new spice, star anise, cinnamon and juniper berries pressed a little bit in a saucepan without fat, add red wine and sugar and simmer gently for 5 minutes. Cool the marinade, pour in the legs of hare and marinate in it with the lid closed in the refrigerator for 1 day.

For the sauce, remove the peel from the carrot, onion and celery and cut them into coarse pieces. Place the legs of hare with the marinade in a colander, drain well, reserving the marinade and spices. Dry the legs, season with salt and pepper and sear them in a saucepan over low heat in the oil until light on all sides.

Remove the drumsticks one more time and lightly sauté the vegetables in the saucepan. Add the paradeis pulp and mix well, extinguish with a third of the marinade and reduce to syrupy consistency.

Repeat the process with the remaining marinade. Add the clear soup, pour in the drumsticks repeatedly and steam everything together at low temperature for just under 1, 5 hours. 30 min before the end of cooking time, repeatedly pour in pepper, star anise, new spice, cinnamon and juniper.

Finally, put in bay spice, orange and lemon peel, thyme and ginger, pull briefly and remove again.

4. remove the drumsticks and keep warm, pour the braising juices with the vegetables through a sieve, squeezing the vegetables a little. Reduce the sauce to the desired consistency.

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