By Florentia Kythraiotou
Ingredients (for six people)
1 sliced bred hare (2 kg)
A few slices of chopped bacon
2 onions finely chopped, 4 – 5 juniper berries
1 glass of cognac
1 cup of commandaria
1 cup of water
Freshly ground pepper
Preheat the oven to 180 ° C. In a deep saucepan, warm the oil with the butter and cook the onions together with the bacon for a few minutes until they become soft.
Remove them from the pot and brown the hare.
Put the onions and bacon back in the pot and add the thyme and the junipers. Pour the cognac, commandaria and water. Add the salt pepper and transfer the food to a pyrex or a pan.
Bake in the oven for about an hour and serve with potato puree and caramelized carrots.