Roast Hare Ii.

Wash the back of the hare with the hind legs (or drumsticks), clean it properly, rub it with salt and lard it quite daintily with fine strips of bacon. Then put it in a pan, baste it with 15 dkg of hot butter, fry it quickly, add a few slices of onion, 1 bay leaf spice, a few grains of pepper and new spice, 2 cloves without heads (as they have a bitter savory form), a few juniper berries, 1 piece each of celery, parsley and beetroot, add 2 to 3 pieces of well ripened tomatoes, cut up and cleaned from the inner seeds and water, 1 piece of black bread crust, a little lemon peel and some freshly cooked veal bone broth, put it into the hot roasting tube and roast it at a low temperature for 1/2 hour, watering it diligently. After 1/4 hour of roasting, you can add 1 glass of white wine, or if you don’t have it, a little mild vinegar. Then turn the roast, baste the top with a little butter and let it roast for another 10 minutes until the bacon is nicely browned. Then carve the meat into pieces, press them firmly into the meat jars, pour the strained sauce over them and sterilize.

When used, the sauce is boiled with a little bit of sour butter and thickened with mixed cornstarch or flour.

all : home canning, from Mrs. Emilie Lösel,

Our tip: Use a deliciously spicy bacon for a delicious sauce.

Related Recipes:

Roast Hare I.The hare is best and tastiest when it is still young, which is something to pay exceptional attention to when... Braised Leg of Wild Hare with Chocolate Cherry ChutneyFor the marinade, lightly roast pepper, new spice, star anise, cinnamon and juniper berries pressed a little... Roast Hare in Kraft Jelly.A nice, fleshy hare (back and hind legs) is skinned, rubbed with salt and larded quite densely and delicately... Roast Hare with Champagne SaucePasta dishes are simply always delicious! Preheat the oven to 180 °C. Skin the saddle of hare, rinse, dry... Roasted Goose Legs with Ginger-Garlic StuffingFor the roasted goose legs with ginger-garlic stuffing, mix crushed garlic cloves with salt, lemon juice and... Roast Hare with Potato Dumplings and Brussels SproutsA delicious strawberry recipe! (*) 1 hare is enough for 4 to 6 people. Cut the skinned hare with a sharp... Wild Boar PepperPasta dishes are always a good idea! You can use legs of hare, shoulders of roe deer or young boar, of course... Hare Ragout.The meat of 2 hare hind legs and 2 front legs is removed, freed from skin and sinews and cut into small... Pomeranian Roast GooseGut, rinse and dry the goose, then rub it inside and out with salt. Remove the skin from the apples, cut them... Hare Alla Cacciatora – Hasenpfeffer, UmbrienCarefully rinse the hare and rub dry. Clean and coarsely chop the carrots and celery stalks, remove the peel...