Roast in German from a hare

A classic German dish, performed with feeling, without rushing. However, it only takes 2.5 hours, of which active cooking time is only 30 minutes.

Ingredients

• 2 kilograms of hare legs;
• 50 grams of unsalted butter;
• 50 grams of flour;
• 2 cups chicken stock
• 1 onion;
• zest of 1 lemon, stripped;
• 2 bay leaves;
• 50 milliliters of lemon juice;
• 50 grams of canned capers;
• 100 milliliters of sour cream;
• 50 milliliters of white wine;
• 10 grams of fresh parsley;
• salt and black pepper to taste.

Directions

1. Salt the meat, set aside for 10 minutes to soak. Take a heavy brazier, put it on medium heat. Add 1 spoonful of butter. Fry the hare legs until brown on all sides. Do this in small batches so that there is room on the bottom between the pieces.
2. While the hare is fried, chop the onion finely. After the meat is cooked, add the remaining oil and sauté the onions until the edges are brown. Then dust the onion with flour, continue cooking, stirring occasionally, until the flour is golden brown.
3. Place the hare pieces with the onion and flour. Pour in the broth, stir until scooped off all the roasts. Then add the zest, bay leaves and lemon juice and bring to a boil. Cover and cook over low heat for 1.5 to 3 hours. The cooking speed depends on the age of the hare. It is necessary that the meat begins to easily separate from the bones.
4. Then turn off the heat, remove all the pieces of meat, let them cool on a separate sheet or board. Remove bones and return clean meat to sauce. If the roast has cooled down, reheat it over low heat so that the dish warms up, but does not boil. Add capers, wine, sour cream, stir and pepper.
5. The roast is ready! The dish can be stored in the refrigerator for 3-4 days. Garnish with fresh parsley when serving. Top the meat in the sauce with fresh bread and potatoes.