Hasenpfeffer with Möppkenbrot – Westphalia

Chop the onions into coarse cubes and sweat them in a Reindl with clarified butter in combination with the meat. Season with a little salt. Next, add new spices, garlic, juniper, ground cloves and paradeis pulp and brown the whole thing. Add red wine and balsamic vinegar and let it boil over high heat, then cover and simmer over low heat. After 1/2 hour add carrots, celery and butter beet. Scrape the bottom of the pot occasionally to make sure nothing sticks. After another 1/2 hour, season with salt and pepper.

For the Möppkenbrot, heat the blunzen so that it becomes liquid. Transfer to a container and mix with flour, bread cubes, egg, meat broth, bacon, en, nutmeg, new spice and thyme.

Season the mixture with salt and pepper and thicken it with breadcrumbs so that you can arrange meatballs. Poach the meatballs in salted water, they are fork-tender when they rise to the surface.

Offer hare pepper with the Möppkenbrot.

Our tip: Use bacon with a subtle smoky note!

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