Roast Hare in Roman Pot

Do not pickle the hare, just wrap it in a vinegar cloth and leave it for about 48 hrs.

let it lie.

After that, season the hare with salt, pepper, lard lavishly with the bacon and put in the watered Roman pot. Add carrots and onions, ditto a piece of brown bread. Pour the red wine over it. Close the form and stew in about 9o min at 225 degrees. Pass the sauce through a sieve. Add whipped cream and juice of one lemon. Mix with parsley.

Serve: Sauerkraut, potato dumplings, cranberry compote, red cabbage.

Variations: – make the sauce creamy with grated cheese – fry a few peeled tomatoes – season the sauce sweet and sour with redcurrant jelly – add peppercorns, juniper berries, bay leaf spice and clove to the sauce – mix in the pulp of 2 oranges and a little grated orange peel.

Roman pot, game :Notes (*) : from: Brigitte Hofmann recipe collection :

Our tip: Use a deliciously spicy bacon for a delicious touch!

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