Braised Hare Leg - Tom Aikens

Ingredients

• 4 hare legs
• 100g smoked black bacon
• 4 carrots peeled and chopped into 1 cm dice
• 2 onions peeled and chopped into 1 cm dice
• 2 sticks celery chopped into 1 cm dice
• 5 banana shallots peeled and chopped into 1 cm dice
• 1 bulb garlic split in half
• 10 star anise
• 5 sprigs thyme
• 1 tsp cracked black pepper
• 1 tbsp juniper berries
• 1 level tsp fennel seeds
• 1 bottle red wine
• 1/4 bottle rich port
• 2g salt
• 20g flour
• 500ml white chicken stock
• 150ml vegetable oil
• 30g butter
• 5kg of very thinly sliced red cabbage
• 80g coarse sea salt
• 6g toasted caraway seeds
• 6g of toasted celery seeds
• 6g toasted Juniper seeds
• 6 bay leaves
• 300g Piece of smoked back bacon cut into 1 inch Blocks with skin
• 1.5 kg onions peeled & very thinly sliced
• 8 bay leaves
• 20g thyme
• 20g of crushed black peppercorns
• 40 juniper berries crushed
• 20g Maldon sea salt to season the onion
• 20g sugar
• 200g duck fat
• 1 whole Saucisse de Morteaux
• 3 litres white wine
• 500ml white wine vinegar