spring onions

Ingredients for 8-10 people:

  • 1 (field) hare
  • 200 g of bacon
  • 2 onions
  • 1 slice of bread
  • Salt pepper
  • Nutmeg, cloves, bay leaves, juniper, garlic
  • 200 ml sour cream
  • 4 tablespoons flour
  • 1 liter of red wine
  • 4 tablespoons flour, 2 tablespoons water

Remove a peeled rabbit from all bones, peel and cut the meat into bite-sized pieces.
Dice bacon and onions and fry until golden, place in a large roasting pan, place the pieces of rabbit on top and crumble the crustless bread over them; Add salt, pepper, nutmeg, cloves, bay leaves, juniper, garlic. Mix the sour cream with the flour and pour over the meat with the red wine.
Cover the edge of the bread with flour dough (stir in flour and water and spread a dough) so that the lid closes tightly. The dippe-has is cooked in the oven at 180 -200 ° C (gas level 3, circulating air 160-180 ° C) for about 2-3 hours.
To taste the potato dumplings and red cabbage.

Recipe by Liesel Huppert, winery Philipp Huppert, Gundersheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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