Hare Fillets with Red Wine Sauce

Soak the mushrooms in cold water for 10 to 15 minutes. Crush juniper berries in a mortar or chop finely. Rinse and dry the meat. Dice bacon and fry in a frying pan, remove bacon cubes. Roast hare fillets in bacon fat on all sides for 12 minutes until brown. Season with salt and pepper. Remove and keep warm. Deglaze the pan with red wine and whipped cream. Add juniper berries and drained mushrooms to the sauce and cook for 15 to 20 minutes. Season to taste with salt and freshly ground pepper. In the meantime, clean leeks, cut lengthwise into 1 cm wide strips and rinse thoroughly. Cook the pasta in boiling salted water for 10 to 12 minutes, drain. Cook leeks in salted water for 5 minutes, drain. Melt fat. Toss noodles and leeks in it. Finely chop nuts and sprinkle. Cut hare fillets into slices, serve with red wine sauce and leek noodles.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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