Belgian hare

In contrast to many recipes where meat is marinated, then subjected to several methods of heat treatment, everything is simple here. The hare is first marinated, then quickly cooked in its own marinade. Minimum hassle, maximum taste and aesthetics!

Ingredients

• 4 hind legs of a hare;
• 1 large carrot;
• 1 onion;
• 4 garlic cloves in the skin;
• 700 milliliters of red wine;
• 2 sprigs of fresh rosemary;
• 4 bay leaves;
• 2 dried cloves;
• 2 tablespoons of black peppercorns;
• 100 grams of cranberry jam;
• 2 tablespoons dried juniper berries
• 1 teaspoon of coarse salt.

Directions

1. Rinse the hare's legs under cold running water. Wipe dry and place in a wide saucepan. Chop the carrots into slices and coarsely chop the onions. Sprinkle the hare with unpeeled garlic cloves, juniper berries and black peppercorns. Add carrots, rosemary, cloves and onions. Salt and pour in wine
2. The hare should be completely immersed in the liquid, so you should choose a wide pan. Cover the dishes with a lid, leave to marinate for 12 to 24 hours.
3. Place the saucepan over high heat and bring to a boil. Then reduce the heat to low to medium and cook the rabbit for about 2 hours, until the meat softens and begins to lag behind the bones. Add cranberry sauce at the end. Check the dish for seasoning. For a shiny finish, add a chunk of cold butter or a thickener to the sauce.
4. Arrange the hare's legs on plates, add carrots and sauce, serve hot.