Leg of Hare on Cambozola Pumpkin Cabbage

Heat oil in a saucepan. Brown the legs of hare with roasted vegetables. Add paradeis pulp and roast. Extinguish with red wine and fill up with water. Add the pressed peppercorns, bay leaves, juniper berries and thyme sprig. Stew for about 90 minutes in a closed saucepan.

Grate the pumpkin on a grater. In a wide saucepan, sauté with butter and season with salt, bell pepper and paprika, cook until soft and fold in the pumpkin seeds and the de-barked and diced cambozola.

For the cookies, dice apples and rolls. Add browned tarragon, apple juice, butter, calvados and egg yolks and mix. Then season with salt and pepper, form into small cookies and bake in foaming butter until done.

Take out the legs of hare, strain the stew stock and boil it to half. Add the chestnuts, cook until tender and season the sauce. Place the legs of hare on the cambozola-pumpkin slaw, serve with the chestnut sauce and the apple breadcrumbs and garnish with tarragon.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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