How to make
Put cleaned hare (rear half) in the marinade for 1-2 hours, turn the rabbit once during marinating.
Before preparation, washes it, stuff it with fat, salt, place in a preheated pan with lard, pour a little marinade on and roast.
During cooking, cover the rabbit with its sauce and extra marinade. When the meat is almost tender, add cream, whipped with flour and finish roasting.
Once finished, take out the rabbit and add the caramel to the sauce, made from sugar and the remaining marinade.
Simmer the sauce slightly and press it. Usually, this rabbit is served with dumplings, potato croquettes or puff pastry.
