Haunch of hare
Serves approx. 2
2 haunches of hare
(total weight approx. 750 g)
500 ml buttermilk
Salt and pepper
6 juniper berries
2 bay leaves
50 g streaky bacon (in slices)
50 ml red wine
100 ml double cream or sour cream
150 ml water
Cornflour
Method
1. Marinate the hare for about 12 hours
in the buttermilk, turning frequently.
2. Peel off any outer membranes, then
season with salt and pepper, wrap in
the slices of bacon and place in a
roasting pan. Scatter over the juniper
berries and bay leaves. Cover and
roast for approx. 15 minutes in the
oven. Turn the meat and add some of
the red wine, water and cream.
Continue roasting without the lid, then
transfer to a serving dish.
3. Add the rest of the wine, cream and
water to the juices in the pan and
thicken with cornflour paste. Serve with
the meat.
Settings
Automatic programmes \ Game \
Haunch of hare
Duration: Approx. 55 minutes
Auto roast
Temperature: 180–200 °C
Shelf level: 1
Duration: 50–60 minutes
Conventional heat
Temperature: 200–220 °C
Shelf level: 2
Duration: 50–60 minutes
Core temperature when using the food
probe: 75–80 °C
Game recipes
187
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