For the roasted saddle of hare, salt and pepper the meat. In a roasting pan, sear all around in clarified butter.
Remove meat and roast finely chopped root vegetables, onion and crushed garlic until the vegetables take on color.
Fry some tomato paste briefly, add soup, spices and parsley. Put the meat on top and roast at 160°C for one hour.
Take out the meat and keep it warm. Remove the bay leaves and strain the sauce. If necessary dilute with soup and/or thicken with butter-flour balls.
Remove the saddle of hare and serve with sauce and napkin dumplings.
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