Hare in Red Wine Pot – Jugged Hare

Cut the skinned, washed and gutted hare. If possible, there should be only a few bones left in each piece. Turn the pieces in flour to the other side. Cut the onion into pieces. Cut the ham and the bacon into strips.

Melt the butter in a large saucepan and fry the rabbit pieces, onion, ham and bacon in it. Dust with flour and pour the contents of the pot with the red wine into an ovenproof dish. Add the peppercorns, greens, salt, chayenne pepper and the beef broth so that the meat pieces are covered with the liquid. Cover the saucepan and simmer the dish over medium heat until the meat is cooked (1 to 1 1/2 hours).

Remove the remaining bones and greens and stir the currant jelly into the sauce.

Our tip: Use bacon with a subtle smoky note!

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