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🍽️ Hare Ragout with Mango and Spätzle

820 kcal · 30 min · 4 servings

Ingredients

• 750 g hare stew meat (boneless)
• 1 onion
• 10 peppercorns
• 4 allspice berries
• 1 herb bouquet
• 5 tbsp oil
• 0.5 l red wine
• juice of one organic orange
• 2 carrots
• 4 shallots
• 0.5 fresh mango
• 2 tbsp light soy sauce
• 2 tsp cornstarch
• 3 wine vinegar
• 4 tbsp sugar
• 2 pickled cranberries
• 1 package fresh egg spätzle
• 2 tbsp butter
• stems of fresh marjoram
• salt (pepper)

Instructions

1. 1. Rinse the hare meat thoroughly and cut it into bite-sized cubes.
2. 2. Slice one onion into rings.
3. 3. Prepare a marinade by mixing the onion rings, a bouquet garni (herb bundle), peppercorns, allspice berries, 2 tablespoons of oil, orange juice, and red wine in a bowl.
4. 4. Place the meat cubes into the marinade and let them marinate overnight in the refrigerator.
5. 5. Take the meat out of the marinade the next day and pat it dry with a kitchen towel.
6. 6. Heat the remaining oil in a pot and sear the meat on all sides over high heat.
7. 7. Pour the strained marinade over the meat.
8. 8. Cover the pot and simmer the meat on low heat for 1 hour until tender.
9. 9. If the liquid reduces too much, add a little more marinade.
10. 10. Wash the carrots, peel them, and slice them into thick diagonal rounds.
11. 11. Peel the shallots and cut them into wedges.
12. 12. Peel the mango and remove the flesh from the pit in slices.
13. 13. 15 minutes before the end of the cooking time, gently fold the vegetables and mango slices into the pot.
14. 14. Cook the spätzle (small egg dumplings) according to the package instructions in salted water.
15. 15. Drain the spätzle and let them drain well.

Nutrition per serving

• kcal: 820
• Protein: 48 g · Fett/Fat: 32 g · Carbs: 75 g