Classic hare stew

A classic and much-loved game dish.

Serves 10.

Ingredients

3	kg	legs of hare
2	bottles	red wine
250	g	carrots, finely diced (brunoise)
250	g	celeriac, finely diced (brunoise)
150	g	onion, coarsely chopped
5	sprigs	thyme
15		bay leaves, fresh
4		cloves
1	tbsp	white peppercorns
20		juniper berries
3		star anise
		salt and pepper
		flour
1	litre	veal stock
150	g	smoked bacon, cubed
500	g	button mushrooms
250	g	cocktail onions, pickled
100	g	ginger cake

Use the red wine, vegetables, herbs, and spices to make a marinade and marinate the legs of hare in this for 24 to 48 hours.
Remove the legs from the marinade and pat dry thoroughly with kitchen towel.
Season the meat with salt and pepper and dredge in the flour. Shake off the excess flour.
Sear the meat in butter until a lovely shade of brown. Take the meat out of the pan.
Drain the vegetables from the marinade and fry them gently in the cooking juices of the hare until soft.
Add the marinade and let the legs of hare gently simmer in this for an hour.
Add the veal stock and continue to cook the meat until it falls off the bone.
Pluck the meat from the bones and strain the sauce.
Reduce the sauce to the desired taste and thickness and thicken further with the cubed ginger cake.
Return the plucked meat to the thickened sauce.
Fry the bacon slightly crispy in a frying pan. Add the onions and mushrooms and fry until golden brown.
Use this to garnish the hare stew.