Name: Jægergryde with Spätzle and Root Vegetables
Total time: 160 min
Yield: 4 servings
Cuisine: Danish
Ingredients: 500g game meat (like pheasant or rabbit); 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 200ml red wine; 500ml beef broth; 1 tbsp tomato paste; 1 tbsp flour; 1 tsp thyme; 1 tsp rosemary; Salt and pepper to taste; Spätzle (egg noodles); 2 parsnips, sliced; 1 turnip, sliced

Jægergryde with Spätzle and Root Vegetables

A rich game stew with root vegetables, served with soft egg noodles.

160 minutes4 servings

Method

1. Heat oil in a large pot over medium heat.
2. Add the chopped onion, carrots, celery, parsnips, and turnip, and sauté for 5 minutes.
3. Add the minced garlic and cook for another 2 minutes.
4. Add the game meat and cook until browned on all sides.
5. Stir in the tomato paste and flour, cooking for 2 minutes.
6. Pour in the red wine and beef broth, then add thyme, rosemary, salt, and pepper.
7. Bring to a simmer, cover, and let cook for 1.5 to 2 hours until the meat is tender.
8. Prepare the spätzle by mixing flour, eggs, and a bit of salt, then shaping into small pieces and boiling until they float.
9. Serve the jægergryde with a side of spätzle.