Hasenbraten

Ingredients

• 1hare saddle and legs — jointed
• 200 mlred wine
• 100 mlred wine vinegar
• 2onions
• 4juniper berries
• 2bay leaves
• 2 tbspclarified butter
• 100 mlcream
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning the hare saddle and legs generously with fine sea salt and freshly ground black pepper. Crush the juniper berries slightly to release their aroma and add them along with the bay leaves. Let the meat marinate in the refrigerator for at least 2 hours to allow the flavors to penetrate deeply.
2. Once marinated, remove the hare from the refrigerator and pat it dry with paper towels to ensure a good sear. Heat 2 tablespoons of clarified butter in a large, heavy-bottomed skillet over medium-high heat. Brown the hare pieces in batches, ensuring each piece develops a deep, golden-brown crust on all sides. This step is crucial for building flavor, so take your time and avoid overcrowding the pan.
3. After browning, transfer the hare pieces to a large Dutch oven or a deep roasting pan. In the same skillet, add the sliced onions and sauté until they are soft and translucent, absorbing the flavorful browned bits left in the pan.
4. Pour 200 ml of red wine and 100 ml of red wine vinegar into the skillet with the onions, scraping up any remaining fond from the bottom of the pan. Bring this mixture to a simmer, then pour it over the hare in the Dutch oven.
5. Cover the Dutch oven with a tight-fitting lid and place it in a preheated oven at 180°C (350°F). Braise the hare for about 1.5 to 2 hours, or until the meat is fork-tender and easily pulls away from the bone. The aroma should be rich and inviting, with the meat taking on a deep, wine-infused color.
6. Once the hare is tender, remove it from the oven and carefully skim off any excess fat from the surface of the braising liquid. Stir in 100 ml of cream to enrich the sauce, and taste for seasoning, adjusting with more salt and pepper if necessary.
7. Serve the Hasenbraten hot, accompanied by traditional sides like potatoes, Spätzle, or crusty bread to soak up the flavorful sauce. Enjoy the dish as it is meant to be savored, with the spirit of Bavarian and Thuringian home cooking.