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Ingredients

Preparation method

• 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.

Serving suggestions

• Serve the traditional way with braised red cabbage and mashed potatoes.
• You can also use the hare stew as a filling for a baozi (steamed roll).

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