Hare with bacon and parsley and Jerusalem artichokes

Fry the bacon strips in approx. 8 min. Crispy in the casserole.

Meanwhile, cut the onions into half rings. Remove the bacon with a slotted spoon and leave the shortening.

Dab the hare (at room temperature) dry with kitchen paper and sprinkle with salt and pepper to taste.

Add the oil to the fat in the pan and fry the hares around in about 5 minutes on high heat. Take out of the pan.

Fry the onions for 3 minutes and put the meat and bacon back in the pan. Add as much hot beef broth until the meat is almost below. Bring to boil.

In the meantime, make a bouquet garni of the laurel, thyme and 2 sprigs of parsley with kitchen utensils and put it in the pan.

Lower the heat and simmer the tenderloin with the lid on the pan for approx. 1.5 hours until soft and done. The meat is tender if it comes easily from the bone.

Peel the Jerusalem artichokes and cut into equal pieces of about 3 cm.

Halve the garlic and boil them together in the milk with salt to taste in approx. 15 min. Al dente. Add some water if the Jerusalem artichokes are not completely covered.

Drain and allow to evaporate well.

Heat the rest of the oil in a frying pan and fry the Jerusalem artichokes for about 5 minutes until golden brown. Sprinkle with pepper to taste.

Slice the rest of the parsley. Add the bacon when the hare is cooked and sprinkle with the parsley and pepper to taste.

Serve the hare with the Jerusalem artichokes.