Ribbon noodles with rabbit meat sauce
easy
Ingredients
- 2 hare legs (400 g each)
- 2 Onions
- 1 Garlic clove
- 1 large carrot
- 2 stalks of celery
- 2 TABLESPOONS Olive oil
- 1 can(s) (425 ml) peeled tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 l Red wine
- 1 glass (400 ml) Game fund
- 2 Bay leaves
- 1 Branch of rosemary and
- 7-10 Tbsp Thyme
- 250 g wide ribbon noodles
- 4 TABLESPOONS Cranberries (from the glass)
- 4 peach halves (from the
- 7-10 Tbsp can)
- 7-10 Tbsp Thyme
Directions
- 1
Wash the meat, dab dry and remove from the bone. Peel and finely chop the onions and garlic. Clean, wash and finely chop the carrot and celery. Heat the oil in a frying pan. Brown the meat in it.
- 2
Braise onions, garlic and vegetables briefly. Chop the tomatoes in the tin and add them to the meat with the juice. Season with salt and pepper. Add wine and stock. Add bay leaves, rosemary and thyme. Bring everything to the boil and cook for about 2 hours. Cook the pasta in plenty of boiling salted water for 8-10 minutes. Fill cranberries into the peach halves. Serve the meat sauce with the noodles and peaches.
- 3
Add bay leaves, rosemary and thyme. Bring everything to the boil and cook for about 2 hours. Cook the pasta in plenty of boiling salted water for 8-10 minutes. Fill cranberries into the peach halves. Serve the meat sauce with the noodles and peaches. Garnish with thyme if desired
- 4
Preparation time approx. 2 1/2 hours. E 53.72 g/ F 12.68 g/ KH 59.12 g
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