Liechtensteiner-style Lepre alla Trentina

Ingredients

In this adaptation, the Italian Lepre alla Trentina is transformed into a Liechtensteiner delight by incorporating local ingredients and flavors. The original recipe typically uses hare, but we substitute it with venison, a popular game meat in Liechtenstein. Additionally, we enhance the stew with traditional Liechtensteiner root vegetables and mushrooms, infusing it with the alpine essence of the region. We alse have the original recipe for Lepre alla trentina, so you can check it out.

• 800g (1.8 lbs) venison, cubed 800g (1.8 lbs) venison, cubed
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, coat the cubed venison with flour, salt, and pepper.
2. 2.
   Heat olive oil in a large pot over medium-high heat. Add the venison and cook until browned on all sides. Remove the venison from the pot and set aside.
3. 3.
   In the same pot, add the diced onion, carrots, parsnips, mushrooms, and minced garlic. Sauté until the vegetables are slightly softened.
4. 4.
   Return the venison to the pot and add thyme, bay leaves, red wine, and beef broth. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the venison is tender.
5. 5.
   Season with salt and pepper to taste. Remove the bay leaves and thyme sprigs before serving.

Treat your ingredients with care...

• Venison — Ensure the venison is properly marinated to enhance its tenderness and flavor.
• Mushrooms — Use a mix of wild mushrooms, such as porcini or chanterelles, to add depth to the stew.

Tips & Tricks

• For a richer flavor, marinate the venison overnight in red wine and herbs before cooking.
• Serve the stew with crusty bread or traditional Liechtensteiner dumplings for a complete meal.
• If venison is not available, you can substitute it with beef or lamb.

Serving advice

Serve the Liechtensteiner-style Lepre alla Trentina hot in deep bowls, garnished with fresh thyme leaves. Accompany it with a side of crusty bread or Liechtensteiner dumplings to soak up the flavorful broth.

Presentation advice

Present the stew in rustic earthenware bowls, allowing the vibrant colors of the vegetables and venison to shine through. Sprinkle some fresh thyme leaves on top for an added touch of green.