Leg of Hare in Pernod

A great pasta dish for any occasion:

Rinse and dry legs of rabbit. Peel shallots. Heat clarified butter and brown legs on both sides. Add shallots and sauté as well. Extinguish with pernod and water and steam with lid on for about 45 minutes. Rinse rosemary and braise 3/4 of it with juniper berries.

Cook the pasta in boiling salted water for about 12 minutes and drain in a sieve.

Blanch (scald) tomatoes with boiling water, rinse, skin and cut into cubes. Braise for 5 min with the legs of hare. Keep legs of hare warm.

Stir whipping cream and sauce thickener into the roast stock and season with salt and pepper. Serve the legs of hare with the pernod sauce and shallots and garnish with rosemary and tomato strips. Serve with the spiral noodles.

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