Hare Braised with Juniper Berries

Borókás Nyúl


  • 4 juniper berries (see Note)
  • Salt
  • 3 pounds hare meat, without bones
  • ¼ pound smoked bacon, cut into strips
  • 1 medium-sized onion, peeled and minced
  • 2 tablespoons butter
  • 1 cup sour cream
  • 2 tablespoons flour


  1. Crush juniper berries, and together with some salt sprinkle them on the hare. Cover the meat and place in the refrigerator for 2 or 3 days.
  2. Lard the hare with strips of bacon. Sprinkle it with minced onion.
  3. Heat butter in a braising pan. On top of the stove brown the hare and onion, making sure that the meat is turned to brown all sides.
  4. Sprinkle meat with 2 tablespoons hot water, shake the pan and cook, covered, over low heat for about 45 minutes (see Note). Keep looking at it and add some water if there is no more in the bottom of the dish.
  5. When meat is tender, take it out of the pan. Strain the broth.
  6. Mix sour cream with flour and whip it into the strained broth. Bring to a boil, then reduce heat to very low and cook for a few minutes. Adjust salt. Spoon sauce over the hare and serve.