Leg of Wild Hare in Red Wine Sauce

Fry finely chopped onions in plenty of fat. If desired, fry finely shaved root vegetables. Stir in tomato paste and slowly roast until dark brown. Dust with flour, roast briefly and gradually pour in red wine. Let it boil down, add soup, bring to a boil and cook vigorously for 45 minutes. Season the legs of hare with salt and pepper, brown all over in oil or lard and add to the sauce. Add bay leaves and simmer on low heat or in the oven at about 130 °C for about 2 1/2-3 hours until tender. Meanwhile, turn the drumsticks over. Finally, season with salt, pepper and some rosemary or thyme. Serve garnished with parsley.

Preparation Tip:

If you want the sauce to be fuller, thicken it with a little red wine mixed with flour and let it boil again briefly. The dish can also be refined by sprinkling cooked vegetable cubes on top. RECOMMENDATION : polenta gnocchi or cooked pasta

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