Royal Hare

A wonderful recipe with red wine!

At the beginning chop the sage leaves and roll the rabbit fillets in it, then season the fillets with coarse pepper, pour a little olive oil over them and finally marinate the fillets wrapped in cling film for 120 minutes.

Rinse all the vegetables, clean or peel them. Cut the leeks and onions into thin strips, chop the garlic, and slice or dice the other vegetables into bite-sized pieces. In a large saucepan, sauté the vegetables in the goose fat and steam for about 5 minutes without browning. Now remove the vegetables and set aside.

Cut the hare meat as well as possible from the bones and cut into 2 x 2 cm pieces in cubes. Then brown these cubes all around in the goose fat, dust with flour, fry briefly, then extinguish everything together with the red wine and vinegar and let it bubble up again. Add the spices, the herb bundle and a little sugar, season lightly with salt and season with pepper, put the lid on and simmer gently at a low temperature for about 1 hour.

Now take out the bones and the herb bundle, remove the meat from the bones, put it back into the pot together with the roasted vegetables from the beginning. Season the whole thing all over again and let it simmer for another 10 minutes.

In the meantime, cook the marinated rabbit fillets in a frying pan.

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