PREPARATION

  1. Make a marinade of the wine, vinegar, herbs, spices, onion, garlic and carrot. Keep one branch of rosemary behind. Put the hare legs in the marinade for 24 hours. Stir every now and then. Remove the pieces of hare from the marinade and pat them well dry. Sieve the marinade and boil the liquid in a pan and skim off well with a skimmer. Pour through a sieve and drain the vegetables and spices well. Store the moisture.
  2. Pat the hare legs well dry and sprinkle with salt and pepper. Cook them in two parts all around brown in 75 grams of the butter in the BK Bourgogne casserole for game. Remove the meat from the pan and put the bacon in the cassserole. Fry it in a few minutes on medium heat and add the drained vegetables and spices (from the marinade) and cook well. Add the cognac and bring to the boil. Pour in the marinade liquid and bring to the boil. Put the hare legs back in the pan and let them simmer gently for 2 hours with a lid on the pan. The hare meat is done if it easily falls off the bones.
  3. Remove the legs from the dish and let them cool down a little. Pick the meat from bones.
  4. Crumble the gingerbread through the sauce and stir well so that it dissolves. Heat over medium heat. Knead the rest of the butter well with the flour and form a ball. Crumble the mixture in lumps through the sauce while stirring well. The sauce will now bind. Add as much of the butter-flour mixture until the sauce is thick enough.
  5. Take the leaves off the withheld rosemary branch and chop finely. Add together with the mushrooms to the sauce and simmer for another 10 minutes. Add the plucked hare meat and cook for another 10 minutes on a low heat. Serve with green olives.