Roast Hare with Champagne Sauce

Pasta dishes are simply always delicious!

Preheat the oven to 180 °C. Skin the saddle of hare, rinse, dry well, season with salt and pepper and cover with the bacon. Form into a greased roaster, put half of the butter as butter flakes on top and put into the oven. roast for half an hour. Remove and keep warm.

Game stock, crème, champagne fraîche and juniper berries in roaster form, stir and simmer gently. Add remaining cold butter in small pieces to the sauce with a whisk. Season to taste.

Remove rabbit fillets and cut into slices. Cover with sauce and bring to table.

Serve with Vogerlsalat and basil noodles (see special recipe).

Franz Betzel:

In the meantime, hare backs can be found in the freezer in every supermarket, but whoever has the possibility to get a freshly slaughtered hare should of course prefer it.

Game meat has the unpleasant property of drying out during roasting, which is why game meat used to be larded with bacon. In the meantime, however, this has been repeatedly discouraged, because the meat fibers are injured during larding and the meat tends to dry out even more. Nowadays, game is usually simply wrapped in bacon (barded) and remains very juicy in this way.

Related Recipes:

Pink Roasted Saddle of Hare with Juniper Cream SauceA delicious recipe for all strawberry lovers! Cut the fillets from the hare backs, remove the sinews and cut... Burgundy Roast VenisonFor the Burgundy roast venison, pour the wine over the meat and let it marinate in the roaster for one night... Roast Pork with CrustFor the roast pork, score the rind crosswise with a knife. Finely crush the peeled garlic with salt... Wild Boar PepperPasta dishes are always a good idea! You can use legs of hare, shoulders of roe deer or young boar, of course... 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 Reindeer with Rosehip SauceFor the roast reindeer, wash the meat, pat dry, remove the skin and tendons and rub with salt and pepper. Peel... Pasta Carbonara with Pumpkin and ZucchiniFor the Pasta Carbonara, place the pasta of your choice in boiling, salted water and cook as directed on the... Pasta with Anchovies and ZucchiniPasta dishes are simply always delicious! Bring plenty of salted water to the boil in a large saucepan. To... Hare Ragout.The meat of 2 hare hind legs and 2 front legs is removed, freed from skin and sinews and cut into small... Veal Roll RoastFor the veal roll roast preheat oven to 110°C. Season meat with salt and pepper. Heat oil in a roasting pan...