Game dish with French charm
Tender saddle of hare with fine morels in a red wine sauce, served with fluffy wild garlic dumplings – a sophisticated Easter creation that perfectly complements the strong Saint-Joseph from the Rhône.
Ideal wine pairing: Saint-Joseph AOC (Rhône, France)
The northern Rhône Syrah impresses with its complex spice (pepper, lavender) and dark fruit flavours (blackberry, plum), which are the ideal accompaniment to game meat. The silky tannins play around the hare, while the mineral granite note of the Saint-Joseph terroir emphasises the earthiness of the morels. The typical smoky spice corresponds with the roasted flavour, and the long-lasting acidity structure cuts through the rich sauce.
5 more wine recommendations:
Barolo DOCG (Piedmont, Italy) The “king of wines” with its aromas of dried roses, truffles and cherry liqueur develops a fascinating synergy with morels. Its strong tannins (from Nebbiolo grapes) are on a par with game meat, while the typical tar note is reminiscent of roasted flavours. The acidic structure maintains freshness for hours.
Blaufränkisch Leithaberg DAC (Austria) This Austrian classic combines dark berry fruit with a peppery spiciness and mineral complexity (due to the slate soil). Its youthful freshness contrasts with the sauce, while the fine bitterness on the finish emphasises the gamey note.
Bandol AOC (Provence, France) This Mourvèdre-dominated red wine offers aromas of black olives, thyme and leather – a Mediterranean mirror for the herbal notes. Its robust structure supports the robust dish, while the salty minerality rounds off the sauce.
Dornfelder Spätlese dry (Pfalz, Germany) The ripe fruit (sour cherry, elderberry) and velvety German-style tannins harmonise with the hare. The natural sweetness (despite dry ageing) balances out the tart gamey flavour.
Priorat DOCa (Spain) This Catalan powerhouse from the steep Llicorella slate slopes offers a firework of flavours. Powerful with flavours of chocolate, roasted herbs and black fruits. The mineral density of the Llicorella soils gives the wine a unique tension that carries the dish. The volcanic hints emphasise the morels.
The recipe:
Spring hare (saddle of hare) with morels & wild garlic dumplings
Cooking utensils
- 1 Casserole (cast iron)
- 1 Dumpling press
- 1 Meat thermometer
- 1 Sauce ladle
Ingredients
For the hare:
- 2 Hare’s back à 200 g
- 20 g Dried morels soaked
- 200 ml Red wine Syrah
- 1 Tbsp cranberries
- 1 sprig of rosemary
For the dumplings:
- 200 g floury potatoes
- 50 g Bread cubes
- 1 Handful of wild garlic
- 1 Egg
- Nutmeg
Preparation
Prepare rabbits:
- Soak the morels for 30 minutes, filter the stock
- Salt the saddle of hare, fry in clarified butter
- Deglaze with red wine and morel stock, add rosemary
- Braise for 25 minutes at 160°C
Shape the dumplings:
- Boil the potatoes, press through a ricer
- Finely chop the wild garlic, mix with the bread cubes and egg
- Knead into a uniform dough, leave to rest for 15 minutes
- Form dumplings, leave to stand in hot water for 15 minutes
Recommended side dishes:
- Spring carrots tossed in butter
- Red cabbage with juniper
- Gravy with orange zest
