Loosen fillets. Remove tendons, chop bones, fry with bacon cubes, add onion/carrot cubes. Roast for 3 minutes. Add red wine, juniper berries, peppercorns, salt, simmer 40 min. on low heat.
Remove outer savoy cabbage leaves, blanch cabbage head for 5 min, quench. Foam half of butter, fry Zumt, sugar, apple cubes, cloves for 3 min, season with salt, stir in chestnuts.
Loosen cabbage leaves, smooth corner ribs, stack 4×4 leaves, cover with apple-chestnut mixture, roll, tie.
Strain wine broth, place cabbage rolls in broth, steam 10 min. Quarter hare fillets, pound 2 cm thick nuts, season with pepper, roast in distilled butter/oil 2 min each side.
Stir crème fraîche into sauce, season with salt and pour over meat, serve with cabbage.
– http://www. Ch. To/kueche
Our tip: use a deliciously spicy bacon for a delicious touch!
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