Roast Hare with Champagne Sauce

Preheat oven to 180 °C. Skin the saddle of hare, rinse, dry well, season with salt and pepper and cover with the bacon. Form in a greased roaster, put half of the butter as butter flakes on top and put in the oven. Roast for 30 minutes. Remove and keep warm.

Add game stock, cream, champagne fraiche and juniper berries to 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 the table.

Serve with Vogerl salad and basil noodles.

Entrée: Clear herb broth with quail egg

Main course: Roast hare with champagne sauce

Dessert: Strawberries with almond liqueur **

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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