Sauerbraten From Saddle of Hare or Leg of Hare

-from: Emil Turós

Cut the hare into pieces and rinse it thoroughly, drain it and dab it with a clean dishcloth. Lard the back lengthwise, the legs from the outside with strips of bacon. Rub with salt and a little pepper. Cut onion and greens into thin slices and spread evenly in the pan. M sprinkle 1-2 bay leaves and whole peppercorns (perhaps add d bacon rind as well), place the rabbit meat loosely on top, baste with melted fat and place in a medium-hot tube.

While roasting, turn the meat to the other side so that it browns evenly. Now

put the meat in a saucepan, brown the drippings with greens, dust with flour and season.

Add lemon zest, a few crushed tarragon, capers, juniper berries and thyme, roast briefly, sprinkle with lemon juice and white wine, add a little wild bone broth and cook until tender with the lid closed.

Before the meat is ready, transfer it to another saucepan and keep it warm with the lid closed. In the meantime prepare the sauce. Mix sour cream with a little bit of mustard and add to the gravy, season with sugar, juice of one lemon and white wine. Boil well and strain through a fine sieve. Put the pieces of meat into the boiled sauce, add sweet whipped cream and simmer for another 5-10 minutes.

Serve: An appropriate piece of the back

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