Roast Hare I.

The hare is best and tastiest when it is still young, which is something to pay exceptional attention to when buying it. If you want to make sure of this, try to tear the spoons (ears) a little bit. If this succeeds, the rabbit is still young, but if it does not succeed, it is better not to take it for “stocking up”, at least not if you intend to keep the roast for quite a long time. Likewise, it should be noted that the hare is just as fresh. After the hare is gutted and stripped, start by cutting off the forelegs, head and ribs, leaving only the back with the two hind legs. Ribs, head, forelegs, heart, liver and kidneys make a tasty dish for the hare pepper. Wash the back with the hind legs, skim it nice and smooth with a sharp pointed kitchen knife until the raw meat is visible, and rub it with salt on both sides.

Then, using a larding needle, lard the hare with finely chopped strips of bacon quite precisely and delicately, 2 to 3 rows on each side, place it, larded side down, in a suitable pan, baste it with 20 dkg of browned butter and add a small sliced onion. It is highly recommended to chop off the hind legs of the hare with a sharp punch before roasting. The back roasts much faster and becomes dry by roasting too long. In the hot roasting tube is now the Ha

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