Hare Pepper

Divide or chop hare young into smaller pieces and cover entirely with the boiling game pickle. Cook on low heat for 1 1/2-2 hours until soft. Strain the broth. Now heat clarified butter in another saucepan, stir in flour and prepare a roux. Add sugar and brown in it. Add the chopped onions with parsley and deglaze with enough strained broth to give the sauce the desired consistency. Add the cream. Season to taste with lemon zest and thyme. Add hare young and stew for another 15 minutes.Game pickling:Crush juniper berries, cloves, allspice and pepper kerrer in a mortar and bring to a boil with red wine, 250ml water, vinegar, salt, leek, carrots, celery, parsley root, onion, garlic, thyme as well as savory if desired and let cool again. Place game meat in a not too big container, pour the pickle over it and keep it in a cool place for at least 4-5 days. Meanwhile, weigh down with a plate so that the meat is well covered with juice.

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