The so-called "jugged Hare" wash with cold water, cut into pieces, place in a pot, and barely cover with cold water and together with 100 ml Blackberry Vinegar, 150 g root vegetables cleaned and cut into pieces, 1/2 onion, salt, 1/4 lemon peel grated, 4 peppercorns, 4 grains of all-spices, 1 sprig thyme, 1 bayleaf bring to a boil and cook slowly until done.
Take out the meat and strain the liquid. Heat in a roasting pan 4 tbsp. Grape Seed Oil Zweigelt and roast the meat until golden brown, dust with
1 tbsp. all-purpose flower and roast until well browned; add 1/4 onion, 125 ml sour cream, 1 tsp. Veggie Mustard, 1 tbsp. cranberry jam and
1/2 bunch parsley chopped, simmer the sauce for 20 mins.
Afterwards strain the sauce through a fine sieve, return to the pot and cook ther hare pieces for another 15 mins. Season well with
sugar and Blackberry Vinegar The sauce should have a piquant sweet and sour flavour.
Serve with dumplings or mashed potatoes.
serves 4
