Leg of Hare with Rosehip Pulp

Rinse the legs of hare, remove the tendons and dry the legs. Mix bay leaves, juniper berries, buttermilk and cloves to a pickle and let the meat soak in it overnight.

Cut bacon into cubes and render in a roasting pan. Remove the legs from the marinade, dry them and brown them on all sides in the rendered bacon fat. Pour wine and clear soup, cover the roaster and cook the legs in the heated oven at 200 degrees for 30 to 45 minutes. Remove meat from roaster and keep warm. Thicken sauce with cornstarch mixed in sour whipped cream and season to taste with rose hip pulp, salt and freshly ground pepper. While the meat is still roasting, clean the chanterelles. Peel and dice the onion and sauté in butter until translucent. Add the chanterelles, sauté for about 15 minutes, season with salt and pepper.

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

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