Stuffed Roast Hare

1. cool the hare, dry it and put it on its back. Bone

out.

(Using a sharp kitchen knife, loosen the meat from the ribs just along the bones.

ribs. Carefully expose the backbone from the head, making sure not to break the skin. Cut the last piece of the backbone with scissors.

with scissors. – Use bones for stock – ) 2. Place the boned hare in a large freezer bag. Greens,

onions and garlic, coarsely dice and add to the hare with the spices.

to the hare. Mix red wine and vinegar, pour over the hare in the freezer bag so that the meat is completely covered. Close the freezer bag tightly and marinate the hare in it for 24 hours.

Soak the mushrooms in one-eighth of a liter of warm water for 30 minutes. Drain, reserving the broth. Coarsely chop the mushrooms. Soak toast in water and squeeze well. Finely dice goose liver. Finely dice onion. Pluck thyme from twigs and chop finely. Mix the goose liver, mushrooms, onion and thyme with the veal mince. Season heartily with salt and season with pepper.

Remove the hare from the marinade, dry it and lay it open on its back.

back. Fill the mince mixture inside the hare. Cover the stuffing with

cover the belly flaps. Tightly wrap the belly with the green bacon slices and wrap with spaghetti. Tie the front and back legs together.

5. pour the marinade with vegetables and porcini mushroom water in a large

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