Wild Hare Meatballs with Cranberry Sauce – V.Klink

Try this delicious pasta dish:

(*) Wild hare cutlets with cranberry sauce and Schupfnudeln.

Cut the meat into fine slices (against the meat fibers).

Fry it in a hot frying pan with a little bit of clarified butter. Season with salt and pepper and remove from the frying pan and set aside – it doesn’t matter if the meat is not cooked all the way through, on the contrary! In the same frying pan, sauté the peeled and finely chopped shallots with a tiny bit of clarified butter until translucent, add the finely sliced mushrooms [1], sauté briefly and then extinguish with clear soup, red wine and cognac. Boil the liquid by half. Next, add the gravy that has escaped from the shredded meat and the vinegar [2]. Grind juniper berry in a mortar, or possibly crush it well with the back of a knife, and add it with cloves and new spice [2]. Bring to the boil briefly, then add cranberries and the meat repeatedly and bring to the boil briefly, seasoning with pepper and salt.

In the meantime, sauté the Schupfnudeln (see below) in a hot frying pan with butter (let them brown a little at a time, if you like) and serve with the Geschnetzelte, garnishing with freshly finely chopped parsley.

For the Schupfnudeln peel the potatoes and soften them in salted water [3]. The cooked potatoes

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