Back of Hare

• 1 back of hare
  Strips of fat pork for larding
  1 tsp salt
  1/2 tsp paprika
  Flour
  1/2 cup (1 stick) butter
  1 cup sour cream, perhaps a little more
  1/2 cup strong beef or game stock
  1/4 cup vinegar
  1 bay leaf
  4 juniper berries, crushed
  1/2 tsp thyme
  Juice of 1/2 lemon
  2 tbsp capers
  Pinch of sugar
  1 tbsp butter kneaded with 2 tsp flour

Recipe

Preheat oven to 375F. Lard the hare with the pork fat and rub it with salt and the paprika and sprinkle well with flour. Brown the hare on all sides in the melted butter. Add 3/4 cup of the sour cream, and the stock and vinegar, and add the bay leaf, juniper berries and thyme. Roast for 1 hour or until tender - the meat should be pink and juicy - and baste from time to time, adding more sour cream if necessary. Transfer the meat to a dish and keep warm. Strain the pan juices, and measure them; add the lemon juice, capers, sugar, and enough heated sour cream to make 2.5 cups of sauce. Whisk in the butter and flour and bring it to a boil, stirring until it thickens. Adjust the seasoning and serve the sauce seperately.

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