Stock:
Remove the saddle of hare and make a stock from the bones. To do this, fry the shredded bones in vegetable fat, season with pepper and salt, add chopped root vegetables (parsley root, celery and carrots) and onion. Then add juniper berries, a sprig of rosemary, thyme and a bit of finely chopped leek. Add the peeled and chopped orange and a tablespoon of plum purée and extinguish with a quarter of a liter of red wine.
If necessary, add veal broth. Simmer everything together for 1.5 hours on low heat, drain, reduce the sauce, season and thicken with cold butter. If available, add a dash of gravy from the green nuts.
Fry the hare fillet briefly in vegetable fat, season with salt and pepper. Cover the meat with the rich sauce and bring to the table.
Our tip: Use high quality red wine for a particularly fine taste!
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