Have you tried this delicious recipe with red wine?
The saddle of hare is washed, skinned, cut into pieces and roasted on 12 dkg of fresh butter, a little bit of chopped soup vegetables, a few slices of onion, a few grains of new spices and 1 bay leaf spice. Pour 3/4 l of dark veal bone broth and let it simmer for 3/4 hours with the lid closed. Then strain the clear soup, add the meat again and bring to a boil with a glass of red wine, some pearl onions, season with salt and a little bit of crushed pepper, fill into meat jars and sterilize for another 40 to 50 minutes at 100 degrees.
When using, thicken the sauce with a little bit of good butter roux.
all : Home canning, from Mrs. Emilie Lösel,
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