Roast Hare with Potato Dumplings and Brussels Sprouts

A delicious strawberry recipe!

(*) 1 hare is enough for 4 to 6 people.

Cut the skinned hare with a sharp kitchen knife or poultry shears, wash the meat under cold running water, dry it. Carefully remove the skin and season the meat with salt, pepper, rosemary and juniper berries and place it in a roasting pan lined with bacon slices. Cover the meat with bacon slices, add a cubed onion, the sliced carrot and butter in small pieces.

Place the roaster without the lid in an oven heated to 250 degrees (total cooking time about 2 hours). After about an hour, turn down the heat to 150 degrees and gradually extinguish the meat with hot water, put the lid on the roaster.

About 20 minutes before serving, stir the sour cream with the whipped cream and pour it over the roast. About 10 minutes later, remove the cooked meat and place it on a heated plate to keep warm. Pour the meat stock through a sieve into a saucepan and simmer on the stove on low heat. Stir some wheat flour with cold water and thicken the sauce with it.

About 45 minutes before serving, boil the peeled potatoes with salt, drain and collect the water. Mash the potatoes, add the egg and wheat flour. Form the dumplings on the spot with your hands and gently roll them in the potato water until they float to the top.

Clean the brussel sprouts, cut them into a star shape on the stalk.

Related Recipes:

Roast Hare with Champagne SaucePasta dishes are simply always delicious! Preheat the oven to 180 °C. Skin the saddle of hare, rinse, dry... Hare Alla Cacciatora – Hasenpfeffer, UmbrienCarefully rinse the hare and rub dry. Clean and coarsely chop the carrots and celery stalks, remove the peel... Roast Pork with CrustFor the roast pork, score the rind crosswise with a knife. Finely crush the peeled garlic with salt... Stuffed Turkey Drumstick with Bacon Brussels Sprouts and Potato …Remove the bones from the turkey lower legs. Score Brussels sprouts crosswise on stem, blanch to the point in... 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... 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... Hare Ragout.The meat of 2 hare hind legs and 2 front legs is removed, freed from skin and sinews and cut into small... Wild Boar PepperPasta dishes are always a good idea! You can use legs of hare, shoulders of roe deer or young boar, of course... Breaded Goose with Brussels SproutsDivide the goose from the dealer 5 large pieces, that is 2 breast halves with bones and wings, the two legs...