Hare with Chanterelles

INSTRUCTIONS

• 1
  Finely chop the onion. Cut the bacon into 5×1 cm sticks and place them in the freezer for 20 minutes.
• 2
  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.
• 3
  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.
• 4
  Return the meat to the pot, bring to a boil, reduce heat to minimum, and cover with a lid. Simmer, stirring occasionally, until tender, for at least 1 hour. Remove the tender meat from the sauce and keep it in a warm place. Increase the heat and reduce the sauce by one-third.
• 5
  Clean the chanterelles. In a pot over medium heat, melt 20 g of butter and sauté the chanterelles, stirring frequently, for 3 minutes. Add a pinch of salt and freshly ground pepper.
• 6
  Strain the hare juice through a fine sieve into the pot with the chanterelles, bring to a boil, reduce the heat to one-third, and cook for 2 minutes. Remove the pot from the heat and stir in the remaining chilled butter. Season with salt as needed and return the hare legs to the finished sauce to warm through.