Hare with Chanterelles

Finely chop the onion. Cut the bacon into 5×1 cm sticks and place them in the freezer for 20 minutes.

Clean the hare legs, remove the membrane, and use a narrow knife to cut openings in several places, into which you insert the bacon sticks. Season the legs thoroughly with salt and pepper on all sides. In a pot over medium heat, melt the lard and sear the hare legs on both sides until dark golden. Remove the legs and set them aside in a warm place.

Add the onion to the pot and sauté it, stirring frequently, until browned. If necessary, reduce the heat to one-third during sautéing to prevent burning. Add the bay leaf, black pepper, and allspice. Stir and add the tomato paste, sautéing it for 2 minutes while stirring constantly. Pour in the broth and stir.