Spring hare (saddle of hare) with morels & wild garlic dumplings

Saddle of hare is braised with morels and red wine, served with fluffy dumplings made from potato dough with fresh wild garlic. A classic game dish with a spring flavor that takes 90 minutes to prepare.

Print Recipe

Prep Time 40

Cook Time 50

Total Time 1 30

Course Main course

Cuisine Austrian, French

Servings People

Calories 720 kcal

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

Nutritional values per portion

Calories: 720kcalCarbohydrates: 45gProtein: 52gFat: 28g

Keyword Bunny recipe, Easter game, Morels, Saint-Joseph, Spring hare, Wild garlic dumplings, Wine pairing

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