Hare with Juniper Berries

Ingredients

2 Back legs

1 Tablespoon of caster sugar

1 Shallot finely chopped

1 Bay leaf

12 Juniper berries crushed

100ml Red wine vinegar

2 Tablespoons Butter

2 Slices of bacon cut small

200ml Red wine

Salt and pepper to taste

1 Tablespoon flour

1 Tablespoon butter

1 Tablespoon red currant jelly

Juice from half lemon

Rub the sugar over the back legs and leave for 3 hours, now take a deep dish and put the hare in with the onion, bay leaf, juniper berries and vinegar and put into a fridge and marinade for 2 days, turning and basting frequently. After the 2 days remove the hare from the marinade putting the marinade into a casserole dish just a little bigger than the back legs. Wipe the legs dry and put to one side, now take a frying pan on a medium heat with the butter, when the butter has just melted add the back legs and likely brown then put them into the casserole dish with the marinade, now likely fry the bacon and add to the dish, now pour in the red wine and add the salt and pepper to taste put on the lid and place in a preheated oven 170c or for fan ovens 150c for 3 hours. Remove the hare and keep warm, pour everything from the casserole dish into a saucepan on a medium heat, removing the bay leaf, now mix the flour and butter together to make a paste and add to the saucepan and mix well and bring to a slow boil then turn down low, and add the red currant jelly and simmer for 10mins. To serve plate the hare pour over a little of the lemon juice then pour over the sauce and serve.