Hare in Black Sauce
90 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Place bay leaves, allspice, black pepper, juniper, and sprigs of thyme and rosemary on a piece of clean white cloth. Tie the cloth into a sachet and secure it tightly with kitchen twine.
Soak the plums in Tuzemák. Cut celery, carrots, and parsley into 1 cm cubes. Roughly chop the onion. Cut the bacon lengthwise into 8 pieces.
Remove membranes and sinews from the hare thighs and debone them. Do not discard the bones, you will need them later. Insert 2 pieces of bacon into the meat where the bone was, and tie the thighs back into their original shape with kitchen twine. Season the rolls with salt and pepper on all sides.
Chef's tip
Serve, for example, with potato pancakes. They pair wonderfully with this hare preparation. You can find them on Rohlík Chef in the side dishes category. Wrap the spices and herbs in a cloth so you don't have to fish out the berries from the sauce later. You can lightly crush the spices in the cloth with your hand to better release their flavor. Why the combination of lard and butter? Lard is best suited for Czech cuisine, and butter gives the sauce a great flavor. A piece of bacon will beautifully scent the meat and add juiciness. For preparation, you will need a clean white cloth or gauze, an immersion blender, and a fine sieve.