RECEPT: Rabbit back - a delicious game classic

WHAT (2P):
50g butter
20 g coarse pepper
1 hareback
4 dl wildfond
3 dl postage
3 dl red wine 
1 clove look 
1 shallot coarsely chopped

HOW:

• Preheat the oven to 200 °C.
• Stew an onion and a clove of garlic in the butter.
• When the butter is nice and brown, add the hare bacon.
• Bake the back side for 4 min. and the bottom side for 2 min. in the pan.
• Remove the back of the hare from the pan and cook for 4 minutes in the oven at 180 °C with extra butter.
• Pour the fat out of the pan and extinguish with red wine, postage and game gravy. Leave to reduce to half. Then sieve the sauce.
• Mount the sauce just before serving with a few lumps of cold butter. If necessary you can add some extra hare blood and a piece of chocolate.
• Spoon the back of the hare from the bone and serve with the sauce.

WITH:

You can always serve the back of the hare with fried mushrooms and braised chicory and with a nice game gravy.