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Hare Ragout "Gourmet"

4 servings

Ingredients

• 1 Stk Hare back
• 2 Stk Hare legs
• Cognac (nach Bedarf)
• Oil (nach Bedarf)
• 1.5 Stk Onion
• Pâté or game spice (nach Bedarf)
• 150 g Smoked bacon (large diced)
• 50 g Flour
• Thyme (nach Bedarf)
• 0.5 Stk Bay leaf
• Garlic (nach Bedarf)
• Parsley (nach Bedarf)
• Juniper berries (nach Bedarf)
• 0.25 L Red wine
• broth (nach Bedarf)
• 0.12 L sour cream
• Dijon mustard (nach Bedarf)
• Lingonberries (nach Bedarf)
• Lemon juice (nach Bedarf)
• Hare blood (nach Bedarf)
• Pearl onions (nach Bedarf)
• butter (nach Bedarf)
• Sugar (nach Bedarf)
• Mushrooms (small) (nach Bedarf)
• 1 Prise Salt

Instructions

1. Skin the hare loin and hare legs, lard and portion.
2. Marinate in a bowl for a few hours covered with a little cognac, oil, onion sliced into strips, pâté or game spice and salt.
3. Cut 150 g of smoked bacon into large cubes and lightly roast, then drain.
4. In the remaining fat, lightly brown half a finely chopped onion, roast 50 g of flour until light brown.
5. Add the marinated hare meat together with a little thyme, half a bay leaf, crushed garlic, parsley and a few juniper berries.
6. Cover with 250 ml of red wine and broth and simmer slowly until tender.
7. Transfer the ragout to a platter.
8. Stir 125 ml of sour cream, Dijon mustard, some lingonberries, lemon juice and hare blood into the sauce, bring to a boil and strain through a sieve, then pour over the meat.
9. Garnish the top with the roasted bacon cubes, pearl onions glazed in butter and sugar, and small braised mushrooms.
10. Serve crispy baked potato croquettes alongside.

Based on a cookbook by Hans Hofer (1964), adapted with AI.