Carve the hare and rub the pieces with salt and pepper. Fry in lard. Add the diced onions, plums and spices. Rub some bread and gingerbread on it and pour Spätburgunder (Pinot Noir). Roll out the bread dough and put it on top like a lid. Then close the roaster and cook the Dippehas in the oven at 180 °C for about 90 minutes.
Strain the remaining gravy, maybe season it a little bit and thicken it to a sauce.
The mass of the bread dough depends on the desired thickness as well as the size of the roaster. Usually the bread dough is rolled out to about 1 1/2 inches thick.
Michael Bromberg
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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