Burgundy rabbit pot with buttered spaetzle

Name: Burgundy rabbit pot with buttered spaetzle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 frozen hare legs (approx. 1.4 kg); 75 g Smoked bacon; 2-3 (approx. 250 g) Carrots; 200 g Shallots or onions; 1 TABLESPOON oil, salt, pepper; 1 TABLESPOON tomato paste, 3 tablespoons flour; 1/4 l Red wine (e.g. Burgundy); 4 Juniper berries; 1 twig or 1 teaspoon rosemary; 2-3 TEASPOONS clear broth (instant); 750 g Brussels sprouts; 250 g Spätzle; 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS butter/margarine

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 frozen hare legs (approx. 1.4 kg)
75 g Smoked bacon
2-3 (approx. 250 g) Carrots
200 g Shallots or onions
1 TABLESPOON oil, salt, pepper
1 TABLESPOON tomato paste, 3 tablespoons flour
1/4 l Red wine (e.g. Burgundy)
4 Juniper berries
1 twig or 1 teaspoon rosemary
2-3 TEASPOONS clear broth (instant)
750 g Brussels sprouts
250 g Spätzle
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS butter/margarine

Directions

1
Defrost the legs. Wash and pat dry. Remove meat from bone and cut into bite-sized pieces. Cut bacon into strips. Peel, wash and slice carrots. Peel shallots, halve if necessary.
2
Fry bacon in hot oil until crispy, remove. Fry the meat in portions in the frying fat until firm. Fry shallots and carrots briefly. Add all the meat and bacon again. Seasoning
3
Add the tomato paste and flour and sweat it. Deglaze with wine and 1/2 l water. Add juniper and rosemary, bring to the boil. Stir in stock. Braise for about 1 hour
4
Clean and wash the Brussels sprouts. Steam in salt water for 15-20 minutes. Cook spaetzle in boiling salted water for about 12 minutes. Roast breadcrumbs in hot fat. Swivel drained spaetzle in it. Arrange rabbit pot, spaetzle and cabbage