This speciality, called 1/2Dippe-Haas” in Rhenish Platt, is a kind of extension of wild pepper, which the French have developed into an almost exquisite delicacy.
A whole young hare is cut into portions, put into a stone pot, sprinkled with onions, garlic cloves as well as juniper berries and poured over with a l of red wine. After two to three days, cut two to 1.5 kilos of pork, either mixed from the neck and belly or possibly only from the belly, into bite-sized pieces and grate about 250 grams of seasoned brown bread into crumbs. You now roast about 200 grams of finely chopped onions in butter until golden, cover the bottom of a fireproof pot suitable for serving later with thin slices of bacon and layer on top alternately at first a few pieces of hare, then a little bit of the browned onions and the grated brown bread, Repeat this until everything is used up, and pour in the strained and slightly salted pickled red wine until everything is well covered, adding a little more fresh wine if necessary. Put a sprig of thyme on top and close the pot. Prepare a paste with a little bit of water and a spoonful of flour, stick it to the lid so that none of the aroma is lost, and put the pot in the oven.
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