Hare Stew with Carrots

Ingredients

• 1 hare (ready to cook, ca. 1.4 kg)
• 3 Carrots
• 2 onions
• 1 tsp juniper berries
• 1 tsp white peppercorns
• 0.5 tsp mustard seeds
• 0.5 tsp Coriander seeds
• Salt
• 2 tbsp Vegetable oil
• 1 Tbsp freshly chopped thyme
• 1 bay leaf
• 250 ml dry red wine
• 300 ml game stock
• 125 ml hare blood
• 2 tbsp Sour cream
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Wash the hare, pat dry and cut into 10-12 pieces.

3. 3.

   Peel and grate the carrots. Peel the onions and slice thinly. Crush the juniper berries, peppercorns, mustard seeds, and coriander seeds in a mortar. Mix with 1 tsp salt and season the hare pieces. Brown them in hot oil. Add the onions and carrots and cook briefly. Add thyme and bay leaf, deglaze with red wine. Add some stock, cover, and braise in the oven for about 1.5 hours, adding more stock as needed.

4. 4.

   Strain the sauce through a sieve, catching meat and vegetables. Reduce the sauce if desired. Remove from heat, whisk in the blood and sour cream while stirring constantly. Season with salt and pepper, then return the hare meat to the pot with the vegetables.