Remove the hare shoulder from the package and defrost in the refrigerator for one night, rinse and dry. Remove meat from the bone and cut into strips. Dice bacon and fry in a frying pan. Add meat and brown in it, turning.
Remove the skin from the onion, dice and add. Drain the mushrooms and collect the mushroom juice. Add to the frying pan and steam for 20 minutes with the lid on.
Cut the mushrooms, add the whipped cream, season with salt and pepper and cook for another 10 minutes.
Cook the ribbon noodles in enough boiling salted water for 10 minutes, put them in a sieve and drain. Parsley rinse, chop, to the hare form and the whole z together arrange.
Our tip: Use bacon with a fine, smoky note!
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