Braised Leg of Hare

For the braised legs of hare, cut the root vegetables and onion into rough cubes and halve the garlic cloves.

Wash, trim and pat dry the legs of hare. Rub all over with salt, pepper and curry powder.

Heat butter and olive oil in a frying pan and fry the legs on all sides until light brown, remove and now fry the root vegetables. Stir in tomato paste, deglaze with apple juice, boil down and then pour in red wine. Also let it boil down almost completely. Add all herbs and spices, add vegetable stock, bring to the boil once and braise the drumsticks for about 80 minutes.

Remove the drumsticks and keep warm for a short time. Strain the sauce and reduce by half. Whip the cream, add it to the sauce and froth it up.

Arrange the braised legs of hare and garnish with the sauce.

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