Hare Pepper Ragout with Potato Noodles

Pasta dishes are always a good idea!

Preparation (circa 55 min):

Cut bone-in rabbit shanks into pieces and sprinkle with ground juniper berries, cloves, peppercorns, cardamom and cumin. Then add bay leaves and thyme sprigs, drizzle with oil and cover with plastic wrap for about three to four hours or preferably overnight in the refrigerator to aromatize.

Then heat a frying pan, add brown sugar and lightly caramelize. Add cranberries, extinguish with a little currant juice, simmer briefly over low heat and set aside.

Fry meat with diced onion in hot olive oil, add paradeis pulp and fry briefly. Then sprinkle with flour, stir in briefly and extinguish with the remaining currant juice. Add grape juice and game stock and simmer on low heat for 35 to 40 minutes. Finally stir in cranberries and whipped cream and season with pepper.

Fry potato noodles in hot olive oil until golden brown and season with salt, pepper and a pinch of cinnamon. Arrange shaeuffles on a plate, spread cranberries evenly over them and garnish with thyme. Then arrange potato noodles next to it.

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