Defrost the saddle of hare. Rinse under cold water. Dry with household paper.
For the dressing, mix herb vinegar, red wine, olive oil and brandy in a baking bowl. Peel and coarsely dice onions. Peel garlic and crush with salt. Add both to the pickling form with celery salt, thyme, crushed peppercorns and the crushed bay spice.
Put the saddle of hare in it and pickle it for 24 to two days (depending on your preference).
Remove saddle of hare from pickle and drain. Dry with household paper. Pour pickle through a sieve into a saucepan.
Coat saddle of hare with mustard. Place in a roasting pan. Heat lard in a saucepan until very hot. Pour over saddle of hare. Place on the middle rack in the heated stove.
Roast for 45 minutes, basting occasionally with marinade.
Rinse grapes, drain. Pluck berries from sides, cut in half and remove seeds.
Arrange saddle of hare on a heated platter. Surround with grapes.
Pour warmed cognac over top and flambé.
Before serving, pour creamy whipped sour cream over the top.
E-kitchen stove: degree: 200
Gas kitchen stove: Level: 4
Our tip: It is best to use fresh herbs for a particularly good aroma!
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