Hare with herbs

Hare is a popular dish for the winter holidays. In order not to deal with butchering the carcass, prepare the legs and save time and energy for other dishes.

Ingredients

• 2 kilograms of the hare's hind legs;
• 30 grams of fresh parsley;
• 2 sprigs of basil;
• 1 teaspoon dry oregano
• 2 bay leaves;
• 5 juniper berries;
• 5 black peppercorns;
• 4 dried cloves;
• 1 onion;
• 1 stalk of celery
• 100 milliliters of broth;
• 1 carrot;
• 1 clove of garlic;
• 50 grams of quality tomato paste;
• 100 milliliters of olive oil;
• 1.2 liters of dry red wine;
• pepper and salt to taste.

Directions

1. Rinse the hare legs, prepare a non-metallic pickling dish, pour a liter of wine into it, add juniper, cloves, black peppercorns, bay leaves, diced carrots, celery and onions. Place the hare in the marinade and refrigerate for 12 hours
2. Filter the marinade, remove the spices. Punch carrots, celery and onions with a blender in just a few turns - to get a coarse crumb.
3. Chop the remaining fresh herbs and garlic, and leave 10 grams of parsley to decorate the dish. Heat the oil in a thick-walled saucepan, fry the herbs with garlic for a couple of minutes.
4. Then, put the hare in the butter along with the vegetable crumbs from the marinade. Fry on all sides until a small crust appears on the meat - for 10-15 minutes. Sprinkle the marinade on the meat to keep it dry.
5. As soon as the legs are fried to a beautiful color, pour in 200 milliliters of wine, wait 2-3 minutes. Dissolve the tomato paste in the broth, add to the meat, salt, pepper, season with oregano, cover, leave to cook for 40 minutes over medium heat. Check once or twice how the process is going, if necessary, add a little of the liquid left over from the marinade.
6. When serving, sprinkle the hare with coarsely chopped parsley. Garnish with steamed potatoes or vegetables