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Hare Legs with Chanterelles
(0)
90 min
Under an hour
Gurkerl Küche
Ein herzhaftes Wildgericht für Genießer: Zarte Hasenkeulen, gespickt mit Speck und geschmort in einer aromatischen Sauce mit frischen Eierschwammerln. Ein Klassiker der Alpenküche, der durch seine tiefen Aromen und die feine Waldpilznote besticht. Perfekt für ein gemütliches Sonntagsessen oder besondere Anlässe.
Ingredients
Preparation method
Preparation & Searing
Finely dice the onions. Cut the back bacon into sticks approximately 5x1 cm in size and place them in the freezer for about 20 minutes so they remain firm when larding.
Clean the hare legs, remove tendons, and pierce them several times with a narrow knife. Insert the bacon sticks into the openings. Season the legs generously all around with salt and ground pepper.
In a roasting pan, heat the lard over medium heat and sear the hare legs until dark golden brown on both sides. Remove the legs and set them aside in a warm place.
Chef's tip
Classic bread dumplings (Semmelknödel) or Spätzle, which perfectly absorb the delicate sauce, are excellent side dishes.
150 min
