John Myers
Ham and Hare Fillet Brussels Sprouts Pan
The perfect ham and hare fillet brussels sprouts pan recipe with a picture and simple step-by-step instructions.
- 500 piece Wild hare fillet on the bone
- 250 g Whole wheat spaghetti
- 250 g Frozen Brussels sprouts
- 8 Discs Black Forest ham
- 2 tbsp Butter
- 1 pinch Pasta spice, see my KB, http://www./rezept/428964/Scharfes-Nudelgewuerz.html
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 pinch Freshly grated nutmeg
- 1 pinch Sugar
- 1 some Own production of chilli oil
- Fillet the wild hare fillet. I use the bone with other wild bones for a venison broth. Then cut the fillet into approx. 3 cm cubes.
- Cook the whole wheat spaghetti al Dente. Cook the Brussels sprouts in the vegetable stock until they are firm to the bite.
- Sear the ham cubes until crispy, then add the meat cubes and brown them briefly. Season with salt and pepper. But only a little salt, because the ham is salty enough.
- Now halve the Brussels sprouts, drizzle with the chilli oil and add them to the meat and ham. Let the florets brown for a few more minutes. Swirl everything together from time to time and season with sugar and nutmeg.
- The cooked noodles are lightly fried in butter and seasoned with the noodle seasoning.
- The noodles are served on a pre-warmed plate and everyone can enjoy the deliciously spicy pan dish as much as they like. In addition, or if you like it beforehand, there was a mixed coleslaw.
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