Wild Aspic with Cranberry-Mustard Sauce

Clean, rinse and coarsely chop carrots, leek and celery. Crush juniper berries. Pluck off thyme leaves. Rub legs of hare with pepper and salt.

Heat oil in a frying pan. Brown the legs thoroughly on all sides. Add juniper berries, cooking vegetables, bay leaf and thyme. Pour one eighth of a liter of tap water. Cook the drumsticks for 30-35 minutes with the lid closed. Add one eighth of a liter of tap water gradually.

Meanwhile, soak gelatin in tap water. Clean mushrooms (except those for garnish), rinse and cut into thin slices.

Remove the drumsticks from the roasting pan, pour the stock through a cheesecloth and let it boil. Let mushroom slices bubble up once, lift out with a skimmer and let drain.

Remove the meat from the bones and cut into very fine slices. Squeeze gelatine and melt in the lukewarm stew stock. Add port wine, Madeira and vinegar. Season stock with salt if necessary.

Mix the slices of mushrooms and meat in a porcelain casserole dish and pour the stock over them. Allow the brawn to firm up in the icebox for one night.

For the sauce, mix the cranberry compote with the mustard.

Cut the sulz and offer it on lettuce leaves. Put 1 tsp of cranberry-mustard sauce on each slice of sulz and top with a few freshly sliced mushrooms.

Our tip: Use fresh thyme for a

Related Recipes:

Chinese Fish FondueA delicious mushroom dish for any occasion! Debone the fish fillet, rinse and dry and cut into 3 x 3 cm cubes... Bernese Cabbage Soup with Chicken Liver Skewers – J.SackmannFor the cabbage soup, sauté the shallots in a saucepan with lard and extinguish with white wine. Add the... Veal Shanks with Beer Mustard SauceRemove the skin from the shallots and garlic. Cut the shallots into fine strips and the garlic into slices... Veal Shank Soule with White Beer Sabayon*6-8 servings 1. Cut onion in half diagonally with skin on, roast halves on cut surfaces in a frying pan until... Mongolian Style Lamb StewSoak the dried shiitake mushrooms in lukewarm water for 30 minutes. At the same time, in a small bowl, mix the... Ox Leg in Red WineA delicious mushroom dish for any occasion! Heat electric kitchen stove to 200 °C. Dry the meat. Peel... Pakistani Lamb with YogurtFrom the butcher, cut the leg of lamb with the bones into slices. Remove fat and tendons and cut into... Veal Heart in Wild StyleRinse the heart in cold water and cut away any hard gristle or fibers, provided that this takes the shape of... Garlic Zucchini LardThis hearty lard is a great addition to a cold buffet, brunch or possibly just because. It tastes... Grilled Porcini MushroomsFor grilled porcini mushrooms, first cut the porcini mushrooms into slices about 4 mm thick. Mix the parsley...