Ribbon Noodles With Hare Recipes

Ingredients :

1

500 ml

1

1

1

3

3

8

1

1

5 tablespoons

2 tablespoons

625 g

100 g

hare, well hung, cleaned and jointed

full bodied, dry red wine

onion, coarsely chopped

carrot, coarsely chopped

stalk celery, coarsely chopped

bay leaves

dried juniper berries

whole black peppercorns

onion, finely chopped

celery, finely chopped

extra virgin olive oil

butter

store bought pappardelle

freshly grated parmesan cheese

1. Wash the pieces of hare thoroughly and dry with paper towels.

2. Place in a large non-metallic bowl with the wine, the coarsely chopped onion, carrot, and celery, the bay leaves, rosemary, parsley, juniper berries, and peppercorns.

3. Leave for at least 5-6 hours, turning several times.

4. Remove the hare from the marinade, then strain and reserve the liquid, discarding the vegetables and herbs.

5. Using a heavy bottomed saucepan, sauté the finely chopped onion and celery in the oil for 3-4 minutes over a moderate heat.

6. Add the hare and cook over a slightly higher heat for about 5 minutes, turning the pieces to brown all over.

7. Ladle some of the reserved marinade over the hare and bring to boiling point.

8. Cover and simmer over a low heat for about 1¹/2 hours, turning the pieces occasionally and adding more marinade as necessary.

9. Place the cooked hare in a covered dish to keep warm.

10. Strain the cooking liquid, pressing the vegetables through a sieve (or use a food mill), and add to the liquid to add body.

11. Select three meaty pieces of hare from the center section or "saddle", remove the meat from the bones, and chop finely.

12. Melt half the butter in a saucepan and add the cooking liquid and chopped hare.

13. Stir and leave to simmer for 8-10 minutes.

14. Bring a large saucepan of salted water to a boil, with a few drops of olive oil to prevent the pappardelle sticking to each other.

15. Add the pappardelle and cook for about 8-10 minutes.

16. Drain well and transfer to a heated serving dish.

17. Stir in the remaining butter, the hare sauce and the parmesan cheese.

18. Serve immediately.

Serves 4

Preparation        : 30 minutes + 5-6 hours marinating

Cooking             : 1³/4 hours

Recipe grading    : fairly easy

Suggested wine  : a dry red (Chianti dei Colli Aretini)

Note : The remaining portions of hare on the bone can be served as the main course, after this dish.

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