Braised Hare with Potato Crust

Ingredients

• 1 kg hare meat (or hare parts)
• Salt
• Pepper (freshly ground)
• 1 tbsp flour
• 30 g clarified butter
• 1 onion
• 1 Carrot
• 1 bay leaf
• 4 juniper berries
• 125 ml red wine
• 250 ml hot water
• 2 large potatoes

Instructions

1. 1.

   Rinse hare pieces, pat dry, split at the joint and season with salt and pepper.

2. 2.

   Peel onion and carrot; finely chop the onion and slice the carrot into thick rounds.

3. 3.

   Heat clarified butter in a pan, add hare meat and brown all sides, then dust with flour. Transfer to a fireproof ceramic dish if desired. Add carrots, onions, bay leaf, juniper berries, hot water and red wine.

4. 4.

   Peel potatoes, wash, slice thinly and arrange like roof tiles over the hare ragout, lightly salt, and bake in a preheated oven at 180°C for about 50 minutes.