Braised leg of Hare.

Ingredients for 4 servings.
4 legs of Hare, washed, dried and trimmed.
4 tbsp dry red wine.
4 Juniper berries, crushed.
2 celery sticks.
2 carrots, peeled and sliced.
2 tomatoes, peeled and sliced.
6-8 small onions, peeled.
2 black peppercorns, crushed.
150ml red wine vinegar.
150ml game stock, hot.
150ml soured cream.
2 tbsp oil.
A pinch of dried thyme.
1 bay leaf.
250ml water.

Method.
After bringing the water to the boil, add the peppercorns,the thyme, the juniper berries, the bay leaf, vegetables and the vinegar.
Now allow the marinade to cool and when it has, pour it over the hare. Move to the fridge for 12-24 hours.
Dry the hare and strain the marinade into a saucepan and heat, keeping the vegetables to one side. Next, heat the oil in a casserole and brown the hare all over, adding 150ml of hot marinade and braise for one hour.
Slowly pour in the hot game stock and the rest of the marinade, then add the vegetables about ten minutes prior to the end of the cooking time.
Just before serving, stir the soured cream and the red wine into the sauce and add salt and pepper accordingly.
John.