Hasenstifado

Ingredients

• 1.5 kg ready-to-cook hare (1 ready-to-cook hare)
• 3 Garlic cloves
• 2 EL olive oil
• 15 EL dry red wine
• 2 EL red wine vinegar
• 2 Bay leaves
• 10 peppercorns and allspice berries each
• 2 kg small onions
• 6 EL olive oil
• 4-5 EL vinegar
• salt, pepper
• 3 Garlic cloves
• 2 Bay leaves
• 5 allspice berries
• 1 cinnamon stick

Instructions

1. 1.

   Cut the hare into portions without washing it. Separate the garlic for the marination. In a large bowl mix all ingredients for the marination together. Place the hare pieces in the mixture, cover and let rest in a cool place for 24 to 48 hours.

2. 2.

   Blanch the onions unpeeled, do not drain them but let them cool in water for 1 hour. This reduces their sharpness and makes peeling easier.

3. 3.

   Peel the onions and put half of them into a fireproof ceramic pot. Drain the marination and let the meat drip in a sieve. Place it on top of the onions and cover with the remaining onions. Pour in oil, vinegar and 1 good cup of water, salt and pepper.

4. 4.

   Separate the garlic again and add it together with bay leaves, allspice berries and cinnamon stick to the meat. Bring the meat to a boil over high heat briefly and then simmer gently covered for 1½ hours.