Burgundy rabbit pot

Name: Burgundy rabbit pot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 4 deep-frozen hare legs (approx. 350 g each, bone content per leg approx. 150 g); 250 g Carrots; 200 g Shallots; 50 g streaky smoked bacon; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1/2 TABLESPOON Tomato paste; 1/8 l Red wine (e.g. Burgundy); 1/2 l clear broth (instant); 4 Juniper berries; 2 Bay leaves; 2 stem(s) Rosemary; 500 g Spätzle; 500 g Brussels sprouts; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

4 deep-frozen hare legs (approx. 350 g each, bone content per leg approx. 150 g)
250 g Carrots
200 g Shallots
50 g streaky smoked bacon
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1/2 TABLESPOON Tomato paste
1/8 l Red wine (e.g. Burgundy)
1/2 l clear broth (instant)
4 Juniper berries
2 Bay leaves
2 stem(s) Rosemary
500 g Spätzle
500 g Brussels sprouts
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Breadcrumbs
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Defrost hare legs overnight in the refrigerator. Wash hare legs and pat dry. Cut the meat from the bone and dice it roughly. Clean and peel carrots and cut them into slices about 3 mm thick.
2
Peel the shallots. Cut bacon into strips. Heat oil in a pot and fry the bacon in it for about 1 minute. Remove and put aside. Fry the meat in the frying fat for about 3 minutes.
3
Season with salt and pepper. Add carrots and shallots. Dust with flour. Add tomato paste, fry briefly and deglaze with red wine. Pour in broth. Crush juniper berries and add to the ragout with bay leaves.
4
Let it stew for about an hour. In the meantime, wash the rosemary, dab dry and cut into large pieces. Cook the spaetzle in boiling salted water for about 12 minutes. Drain and let drain. Wash and clean the sprouts and carve the stalk crosswise.
5
Cook in boiling salted water for about 10 minutes. Add rosemary and bacon to the ragout about 10 minutes before the end of the cooking time. Heat the butter in a pan and roast the breadcrumbs in it until golden brown. Add the spaetzle and flip through.
6
Season with salt and nutmeg. Drain the Brussels sprouts and let them drain. Season hare ragout with salt and pepper, arrange on plates with spaetzle and Brussels sprouts. Garnish with parsley.