Roast Hare with Potato Dumplings and Brussels Sprouts

Rating: 3.75 / 5.00 (8 Votes)

Total time: 45 min

Servings: 1.0 (servings)


Potato dumplings:

Brussels sprouts:

As a garnish:


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.

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