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🍽️ Hare loin with vegetables

675 kcal · 30 min · 4 servings

Ingredients

• 2 ready-to-cook hare backstraps
• 4 garlic cloves
• 2 bay leaves
• 6 sprigs thyme
• 6 sprigs rosemary
• 2 tsp allspice berries
• 750 ml robust red wine
• 2 onions (a bit)
• salt
• pepper (from the mill)
• 4 tbsp clarified butter
• 1 yellow bell pepper
• 250 g eggplants
• 250 g zucchini
• 2 tbsp olive oil
• 200 g chunky tomatoes
• 100 ml vegetable broth
• thyme (1 tsp chopped each)
• rosemary (1 tsp chopped each)
• 1 tbsp cornstarch
• 100 g whipping cream
• 350 g green ribbon noodles

Instructions

1. 1. Rinse the hare loins under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Peel three garlic cloves.
4. 4. Chop the garlic very finely.
5. 5. Place the meat in a large bowl.
6. 6. Add the chopped garlic to the bowl.
7. 7. Add bay leaves, thyme, rosemary, and allspice berries.
8. 8. Pour red wine over the meat until it is completely covered.
9. 9. Cover the bowl with cling film.
10. 10. Place the bowl in the refrigerator overnight.
11. 11. Peel the onions.
12. 12. Chop the onions finely.
13. 13. Remove the meat from the marinade.
14. 14. Pat the meat dry.
15. 15. Season the meat with salt and pepper.
16. 16. Heat ghee in a casserole dish.
17. 17. Sear the hare loins on both sides.
18. 18. Add half of the onion cubes.
19. 19. Sauté the onions with the meat.
20. 20. Pour in 250 milliliters of the marinade.
21. 21. Add the herb sprigs and bay leaves.
22. 22. Let everything simmer for about 30 minutes.
23. 23. Wash the peppers.
24. 24. Remove the stem and seeds from the peppers.
25. 25. Halve the peppers.
26. 26. Cut the peppers into small pieces.
27. 27. Wash the zucchini and the eggplant.
28. 28. Cut the eggplant into small cubes.
29. 29. Cut the zucchini into slices.
30. 30. Peel the remaining garlic.
31. 31. Chop the garlic finely.
32. 32. Heat oil in a pot.
33. 33. Sauté the remaining onions and garlic.
34. 34. Add peppers, eggplant, and zucchini.
35. 35. Sauté the vegetables.
36. 36. Add chopped tomatoes and vegetable broth.
37. 37. Season the vegetables with salt and pepper.
38. 38. Stir in the herbs.
39. 39. Let the vegetables cook for 15 minutes.
40. 40. Cook the pasta in plenty of boiling salted water until al dente.
41. 41. Remove the hare loins from the casserole dish.
42. 42. Keep the meat warm.
43. 43. Strain the sauce through a fine sieve into a small pot.
44. 44. Heat the sauce.
45. 45. Dissolve the starch in a little cold water.
46. 46. Stir the starch solution into the hot sauce.
47. 47. Bring the sauce to a boil.
48. 48. Let the sauce thicken.
49. 49. Pour in cream.
50. 50. Season the sauce with salt and pepper.
51. 51. Remove the meat from the bone.
52. 52. Slice the meat.
53. 53. Plate the meat with the sauce and vegetables.
54. 54. Serve the dish with the ribbon pasta.

Nutrition per serving

• kcal: 675
• Protein: 45 g · Fett/Fat: 30 g · Carbs: 60 g