Hare leg served with sauerkraut and sauce Baden Baden (Main courses) 10 servings Ingredients 10 hare legs of 250 g each Sauerkraut 250 g Glace de Gibier 800 ml (# 28 fl oz) water 150 g cream 150 g brown onions 100 g bacon 75 g cranberries 75 g apple cut style julienne 150 g button mushrooms 150 ml (# 5.3 fl oz) 250 g butter Pepper and salt Method Sear hare legs, seasoned with pepper and salt, in half of the butter until golden brown. Add half of the onions and half of the bacon. Add red port-wine. Add water and Glace de Gibier and simmer for about 1.5 hours. Sieve the gravy, add cream and reduce it. Mount butter into the sauce. In the mean time stir-fry mushrooms, the rest of the onions and bacon and add this with the apple and cranberries to the sauce. Serve the hare legs on a sauerkraut bed and pour the sauce over it. How to serve Serve with potato croquettes or pommes duchesses. Previous page | Print this recipe