Cut the hare meat into 2 to 3 cm pieces and fry in hot lard. Remove the skin from the onions, roughly dice them and fry them briefly.
Add thyme, bay spice, juniper berries, salt and pepper, then mushroom water (if available), red wine and water. Bring the hare stew to a boil at high temperature, turn down and simmer at low temperature with the lid closed for 40 min.
In the meantime, boil the fresh chanterelles in a little salted water until soft, then add the chanterelles to the meat. Mix flour in a little water and thicken the boiling sauce liquid with it. Season the ragout with turnip cabbage (syrup) and perhaps add salt, pepper and red wine repeatedly.
Serve with bacon dumplings. Green leaf salad can be served as an entrée.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!