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:
Frühlingshase (Hasenrücken) mit Morcheln & Bärlauchknödel
Kochutensilien
- 1 Schmortopf (Gusseisen)
- 1 Knödelpresse
- 1 Fleischthermometer
- 1 Saucenkelle
Zutaten
Für den Hasen:
- 2 Hasenrücken à 200 g
- 20 g getrocknete Morcheln eingeweicht
- 200 ml Rotwein Syrah
- 1 EL Preiselbeeren
- 1 Zweig Rosmarin
Für die Knödel:
- 200 g mehligkochende Kartoffeln
- 50 g Semmelwürfel
- 1 Handvoll Bärlauch
- 1 Ei
- Muskatnuss
Zubereitung
Hasen zubereiten:
- Morcheln 30 Minuten einweichen, Sud filtrieren
- Hasenrücken salzen, in Butterschmalz anbraten
- Mit Rotwein und Morchelsud ablöschen, Rosmarin zugeben
- 25 Minuten bei 160°C schmoren
Knödel formen:
- Kartoffeln kochen, durch Presse drücken
- Bärlauch fein hacken, mit Semmelwürfeln und Ei vermengen
- Zu gleichmäßigem Teig verkneten, 15 Minuten ruhen
- Knödel formen, 15 Minuten in heißem Wasser ziehen lassen
Empfohlene Beilagen:
- Frühlingskarotten in Butter geschwenkt
- Rotkohl mit Wacholder
- Bratensaft mit Orangenzeste
