Sour hare
ingredients
- 1 hare
- 2-3 bay leaves
- 6-8 cloves
- 1 tablespoon peppercorns each
- juniper berries
- mustard seeds
- 2-3 onions
- Dry red wine or red wine vinegar
preparation
Coarsely disassemble the hare (thigh, body, head) and place in a saucepan. Peel, quarter and add the onions. The spices best in a spice, tea bag or egg fill and also add. Mix the wine / vinegar in the ratio 2: 1 with water and fill the pot with it.
Important: The meat must be covered with the brew. Cover the pot well, otherwise it is full of fruit flies. Leave for about 7 days, turning the meat once a day.
Remove the rabbit from the broth, pat dry and sauté. Also fry the sour onions. Deglaze the whole and season with salt, pepper and possibly gravy (cube from a well-known manufacturer) and cook.
Then sift and tie the sauce.
The brew of the preparation is usually no longer used. If the sauce is not sour enough, then you can admit a sip.
Side dishes: dumplings and red cabbage.
