Rinse and dry the hare meat. Cut bacon and onions into cubes. Brown well together with the hare meat. Sprinkle flour on top and fry. Extinguish with the clear soup and season with salt and pepper. Add all spices and stew until meat is tender.
Remove the meat from the bones and add to the sauce. Season with vinegar and sugar sweet and sour.
Toss in cold butter in chunks. Fold in the cranberry compote. Serve with noodles or possibly boiled potatoes.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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