Ingredients

• 1 saddle of hare (750 grams)
• ½ liter red wine
• 1 carrot
• 1 onion
• 1 herb bouquet
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 150 grams crème fraiche
• 150 milliliters game stock

Preparations

step 1

Place hare into a bowl. Rinse carrot and finely chop. Peel and chop onion. Add both to hare with bouquet garni and red wine, season with salt and pepper and marinate for 2 hours. Remove from the marinade and drain well. Boil the marinade in a saucepan to reduce by half. Rub hare with salt and pepper rub. Heat oil and butter in a roasting pan and sear the hare vigorously on all sides. Place in roaster in the oven and roast at 250°C (approximately 480°F) for 15 minutes, basting with the marinade. Take hare from the oven and wrap in aluminum foil. Strain the gravy through a sieve, pour in the game stock and let simmer. Stir in creme fraiche and season with salt and pepper.

step 2

Serve hare with chanterelles with onions and bacon. Serve the gravy separately.