Roast mushrooms with hare filet

Name: Roast mushrooms with hare filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Spätzle; 7-10 Tbsp Salt; 200 g Chanterelles; 1/2 bunch Spring onions; 50 g medieval Gouda cheese; 2 Eggs; 5 TABLESPOONS Milk; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 600 g Saddle of hare filet; 1 package (100 g) Bacon; 5 TABLESPOONS Red wine; 1/4 l clear broth (instant); 100 g Whipped cream; 2-3 TABLESPOONS dark sauce thickener; some stem(s) Thyme; 7-10 Tbsp Orange slices and cranberries

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Spätzle
7-10 Tbsp Salt
200 g Chanterelles
1/2 bunch Spring onions
50 g medieval Gouda cheese
2 Eggs
5 TABLESPOONS Milk
7-10 Tbsp Pepper
6 TABLESPOONS Oil
600 g Saddle of hare filet
1 package (100 g) Bacon
5 TABLESPOONS Red wine
1/4 l clear broth (instant)
100 g Whipped cream
2-3 TABLESPOONS dark sauce thickener
some stem(s) Thyme
7-10 Tbsp Orange slices and cranberries

Directions

1
Cook the spaetzle in boiling salted water for ten to twelve minutes. Clean and wash the mushrooms and cut half into slices. Clean, wash and cut spring onions into rings. Grate cheese.
2
Mix eggs, milk and cheese. Drain the pasta and rinse with cold water. Fold the noodles, sliced mushrooms and onions into the egg-milk. Season to taste with salt and pepper. Heat two tablespoons of oil in a frying pan and fry four roasts in it.
3
Bake the rest of the dough in two tablespoons of oil in the same way. Keep the roastings warm. Season hare fillets with pepper and wrap them with bacon. Fix the bacon with wooden skewers. Heat the rest of the oil. Fry the hare fillets for about twelve minutes, turning from time to time.
4
Take the meat out and keep it warm. Sauté the rest of the mushrooms in the frying fat. Deglaze with wine, stock and cream and bring to the boil. Stir in sauce thickener and bring to the boil again. Wash thyme and pluck leaves, except some for garnishing, from the stems and add to the sauce.
5
Season to taste with salt and pepper. Cut the hare filet into slices. Arrange the meat with the roasts and the sauce on plates. Garnish with thyme, orange slices and cranberries.