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🍽️ Hare Ragout with Root Vegetables

485 kcal · 30 min · 4 servings

Ingredients

• 1 hare (butcher-ready, cut into pieces)
• 1 tsp juniper berries
• 1 tsp peppercorns
• salt
• 2 tbsp vegetable oil
• 2 carrots
• 2 onions
• 200 g celeriac
• 3 sprigs thyme
• 1 bay leaf
• 250 ml red wine
• 200 ml game stock
• 125 ml hare blood
• 2 tbsp sour cream
• pepper (from the mill)
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Wash the hare meat and pat it dry with a kitchen towel.
3. 3. Crush juniper berries and peppercorns in a mortar.
4. 4. Mix the crushed spice with one teaspoon of salt.
5. 5. Season the hare pieces with the spice mixture.
6. 6. Sear the meat in hot oil.
7. 7. Peel the carrots, onions, and celery stalk.
8. 8. Cut the vegetables into rough cubes and slices.
9. 9. Add the vegetables to the meat and fry briefly.
10. 10. Add fresh thyme and a bay leaf.
11. 11. Deglaze the mixture with red wine.
12. 12. Add some meat stock.
13. 13. Cover the pot and braise the ragout in the oven for about one and a half hours.
14. 14. Add more stock if necessary during cooking.
15. 15. Strain the sauce through a sieve.
16. 16. Catch the meat and vegetables in a separate bowl.
17. 17. Reduce the sauce on the stove if it is too thin.
18. 18. Remove the sauce from the heat.
19. 19. Stir the blood and sour cream into the sauce.
20. 20. Stir constantly so that the sauce does not curdle.
21. 21. Season the sauce with salt and pepper to taste.
22. 22. Return the meat and vegetables to the sauce.
23. 23. Sprinkle the finished ragout with fresh parsley.
24. 24. Serve the ragout with potato dumplings if desired.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 24 g · Carbs: 12 g