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🍽️ Tender Hare Ragout with Apple Wedges and Spätzle

550 kcal · 30 min · 4 servings

Ingredients

• 800 g Hare (with bones)
• 2 Onions
• 10 Peppercorns
• 4 Allspice berries
• 1 Sprig Parsley
• 1 Sprig Thyme
• 1 Sprig Rosemary
• 1 Bay leaf
• 5 tbsp Oil
• 0.5 l Red wine
• 4 Cloves
• 2 Apples (with yellow skin)
• 250 g Chestnuts (from the jar)
• 2 Williams Christ Pears
• 2 tbsp Lemon juice
• 4 Cranberry compote
• 250 g Flour
• 3 Eggs
• 50 ml Water
• Salt
• 2 tbsp Butter

Instructions

1. 1. Cut the hare meat into bite-sized cubes.
2. 2. Rinse the meat pieces under cold water.
3. 3. Pat the meat dry with kitchen paper.
4. 4. Place the meat in a large bowl.
5. 5. Peel one onion and slice it into rings.
6. 6. Add herbs, peppercorns, and allspice berries to the bowl.
7. 7. Pour red wine over everything.
8. 8. Stir the mixture with oil.
9. 9. Cover the bowl.
10. 10. Let the meat marinate overnight.
11. 11. Remove the meat from the marinade the next day.
12. 12. Let the meat drain well.
13. 13. Strain the marinade through a sieve.
14. 14. Set the marinade aside.
15. 15. Heat the remaining oil in a pot.
16. 16. Brown the meat pieces on all sides over medium heat.
17. 17. Peel the second onion.
18. 18. Stuck cloves into the onion.
19. 19. Add the spiced onion to the meat.
20. 20. Pour in enough marinade to cover the meat.
21. 21. Simmer the ragout over low heat.
22. 22. Keep the lid closed.
23. 23. Cook the meat for 1 hour.
24. 24. Peel the apples.
25. 25. Quarter the apples.
26. 26. Remove the core.
27. 27. Cut the apples into thick wedges.
28. 28. Add the apple wedges and chestnuts 15 minutes before the end of cooking time.
29. 29. Remove the lid.
30. 30. Let the liquid reduce slightly.
31. 31. Peel the pears.
32. 32. Drizzle the pears with lemon juice.
33. 33. Fill a pot with 1/4 liter of water.
34. 34. Place the pears in the water.
35. 35. Poach the pears over low heat.
36. 36. Cook the pears for 6 minutes.
37. 37. Remove the pears from the pot.
38. 38. Halve the pears.
39. 39. Carefully scoop out the core with a spoon.
40. 40. Add flour, eggs, water, and salt to a bowl.
41. 41. Whisk the ingredients vigorously until a thick batter forms.
42. 42. Continue whisking until the batter bubbles.
43. 43. Fill the batter into a spätzle press.
44. 44. Bring plenty of salted water to a boil.
45. 45. Scrape the batter into the boiling water.
46. 46. Lift the spätzle out with a slotted spoon as soon as they float to the top.
47. 47. Let the spätzle drain well.
48. 48. Heat butter in a pan.
49. 49. Warm the spätzle briefly in the hot butter.
50. 50. Plate the hare ragout with chestnuts and apple wedges.
51. 51. Fill each half pear with lingonberry compote.
52. 52. Serve the pears with the spätzle.

Nutrition per serving

• kcal: 550
• Protein: 34 g · Fett/Fat: 28 g · Carbs: 38 g