Hasenpfeffer
easy
120 mins
120 mins
Ingredients
- 4 hare legs (approx. 375 g each; fresh or deep-frozen)
- 1 collar Soup Greens
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 Bay leaf
- 4-5 Allspice seeds
- 1-2 stem(s) Thyme
- 1 glass (370 ml) Baby pears or 2 small fresh pears
- 1 glass (212 ml) Wild cranberries in juice
- 200 g Spätzle
- 40 g Butter or margarine
- 30 g Flour
- 1 TEASPOON Tomato paste
- 1/8 l dry red wine
- 1 TABLESPOON Currant Jelly
- 7-10 Tbsp Parsley
Directions
- 1
Skin the hare legs and wash thoroughly. Clean, wash and roughly cut the soup greens into pieces. Boil up about 2 litres of salted water and soup vegetables. Add spices, herbs and hare legs and simmer for about 1 1/4 hours. Remove the foam from time to time. Drain pears (peel fresh pears, remove seeds if necessary and cut into quarters).
- 2
Drain the cranberries, collecting the juice. Steam pears for 2-3 minutes (fresh pears for about 5 minutes). Take the legs out and let them cool down a little. Pour the stock through a fine sieve and measure about 1/2 litre. Remove the hare meat from the bones and cut into large cubes. Meanwhile cook spaetzle in boiling salted water for about 8 minutes. Heat the fat. Sweat flour and tomato paste. Deglaze with stock and wine, bring to the boil and simmer for about 5 minutes, stirring continuously. Add meat and cranberries and heat up. Season to taste with salt, pepper and jelly.
- 3
Meanwhile cook spaetzle in boiling salted water for about 8 minutes. Heat the fat. Sweat flour and tomato paste. Deglaze with stock and wine, bring to the boil and simmer for about 5 minutes, stirring continuously. Add meat and cranberries and heat up. Season to taste with salt, pepper and jelly. Drain the spaetzle and serve with hare pepper. Garnish with pears and possibly parsley
Nutrition Facts
650 kcal
74 g
16 g
51 g
More Delicious Recipes
