Roast Hare with Sage Sauce

First make the pickle:

Stir the spices, quartered onion, sage and red wine through with the buttermilk. Place the rabbit meat in the pickle, perhaps halving or quartering the back piece. Leave in the refrigerator with the lid on for 2 days.

Then remove the meat, rinse briefly and drain on kitchen paper.

Heat clarified butter in a roasting pan, sear meat pieces all around, season with pepper and salt. Add sage leaves, finely chopped onion and 2 carrots, add bay leaf spice. Extinguish with red wine and roast at 180-200 °C with the lid closed for a good 1 1/2 hours. Turn meat to the other side in between.

Mix buttermilk dressing with cornstarch, add to boiling sauce and thicken. 250 g. Cut carrots into slices. Rinse zucchini, cut into finger-thick sticks, drain salsify pieces. Blanch carrots and zucchini briefly in boiling salted water, rinse and drain.

Melt butter, lightly sauté vegetables in it. Sprinkle sugar over top, caramelizing lightly while tossing vegetables to glaze. Serve vegetables with the rabbit parts.

Tip: Always use aromatic spices to enhance your dishes!

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