Remove the hare back fillets, finely chop the bones. Remove the tendon and skins from the meat. Peel and cut the onions and garlic clove. Rinse and peel the root vegetables, cut into cubes.
Mix the bones and tendons with the vegetables, add rosemary, juniper berries peppercorns and bay leaf seasoning. Add the wine and marinate in the refrigerator for a day with the lid closed.
Preheat the oven to 220 degrees.
Drain the bones and vegetables, drain well. Heat about 4 tbsp of oil in a frying pan, add the bones and vegetables, brown them and put them in the oven. As soon as the bones show color, add the paradeis pulp and roast until browned.
Remove the dish from the stove, extinguish the bones with the red wine, boil the wine a little, add enough water to cover the bones and simmer on low heat for about 5 hours. Skim off the rising show. Drain the jus and boil it to about a quarter of a liter.
Stir the sour cream with the flour and add it to the hare jus reduction.
Cook on low heat for about 15 minutes. Season to taste. Cut the meat into medailions, season on both sides with salt and pepper.
Heat a little oil in a frying pan, roast the meat, then lift it out of the pan and place it in the sauce.
Simmer briefly on low heat, season repeatedly and bring to the table with ribbon noodles.
Separate, at the beginning the sauce from the bones.
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