Preheat the kitchen stove to 225 °C. Crush the juniper berries on a kitchen board. Rub the meat with kitchen paper, rub with salt, pepper and crushed juniper berries, put in the refrigerator for a few hours with the lid closed. Remove the skin from the carrots, potatoes, onions and parsley root and cut into cubes.
Heat the clarified butter in a large roasting pan and brown the saddle of hare briefly on all sides. Pour in the game stock. Cover the saddle of hare with slices of bacon and roast in the stove for 20 to half an hour. Take out the meat and wrap it in aluminum foil.
Mix the roast stock with the vegetables, add whipped cream, boil thoroughly and season to taste. Remove the rabbit meat and serve with the sauce. Serve with spareribs and Brussels sprouts.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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