Carefully skin the drumsticks with a sharp kitchen knife, season with salt and season with pepper.
Clean and roughly dice the onions and soup vegetables. Rinse the apple and cut into cubes with the peel. Tear the bay spice at the edges. Crush the juniper with a pot bottom under foil.
Heat the clarified butter in a roasting pan and brown the drumsticks in it on both sides. Add all prepared ingredients and roast lightly. Fry the plum puree in the middle of the roaster.
Pour port, red wine and game stock over the legs of hare and simmer at low temperature with the lid closed for about 1 hour. Turn the legs occasionally to the other side, then remove from the stew stock and keep warm with the lid closed.
Pour the stock through a sieve into a saucepan, squeezing the vegetables well with a ladle. Boil the stock at high temperature (for 4 servings: to about 250 ml). Melt the cornstarch in cold water (for 4 servings: 4 tb), pour it into the stock to thicken it and let it bubble up. Season the sauce with plum water and pepper and pour over the drumsticks.
Serve with a soft Jerusalem artichoke puree.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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