Roast hare

How to make it

1. 1

   Prepare the hare

   Skin the hare, remove all membranes, open and wash it. Leave it in water for 1–2 hours and dry it. Cut the pork belly into fine strips and lard the hare with them, after the hare has been lightly cracked.

2. 2

   Brown and make the sauce

   Brown half of the butter in a roasting pan on the stove and brown the hare on its back. Turn it and put the pan in the oven. Brown 25 g butter in a pot, stir in the flour and thin with the stock, water and 2 dl cream. Add the salt, bring well to the boil and pour over the hare.

3. 3

   Roast

   Let the hare continue roasting in the oven for about 1 hour, basting it constantly with the sauce.

4. 4

   Finish the sauce

   Lift out the hare. Strain the sauce and return it to the pot. Stir in the rest of the cream, the jam and the rest of the butter, which is stirred in cold. A little gravy browning can be added.

5. 5

   Serve

   Serve the hare with various vegetables and fried potatoes. Put small paper frills on the hind legs and lift them upwards. Suitable accompaniments are cucumber salad, fried tomatoes, carrot cups filled with peas, carrots or white root vegetables.