Braised hare with roasted cranberries

Cut half of the onions finely. Heat the butter in a wide frying pan or frying pan and fry the hare bolts on high heat around brown. Divide the chopped onion with half of the thyme and a third of the cranberries around it and bake for another 2-3 minutes.

Pour the wine and fond along the edge of the pan at the hare bolts. Bring to the boil and simmer the bolts gently for 1½ hours. Cut the gingerbread into cubes and add them after 1 hour. The gingerbread falls apart during stewing and binds the sauce.

Preheat the oven to 220 ° C. Cut the other onion into wedges. Spoon the remaining cranberries with the onion tarts, olive oil, remaining thyme and some salt and pepper in the roasting dish. Roast the cranberries in the oven for 15-20 minutes until done. Put the syrup through and put the cranberries in a bowl. Also put the hare bolts with sauce in a bowl. Tasty with stuffed apples with red cabbage.