Pappardelle with Hare Sauce

Hare is a wonderfully rich meat and makes a delicious meal on cold winter nights. In the dish the meat is cooked slowly in red wine so that is tender and easily shreds from the bone. It is then made into a delicious pasta sauce to serve with freshly cooked pappardella. For a milder flavour you can use rabbit instead.

Pappardelle with Hare Sauce

Portions: 4-6 Portions

Preparation: 30 minutes

Cooking: 2 hours & 20 minutes (plus marinating overnight, optional)

Ingredients

Hare Sauce

  • 1 small hare, cleaned, trimmed and cut into pieces
  • 2 garlic cloves, finely chopped
  • 6 cloves
  • 1 sprig of rosemary
  • 2 bay leaves
  • 750ml red wine
  • 3 tbsp olive oil
  • 75g pancetta or thick cut bacon, diced
  • 2 onions finely chopped
  • 1 1/2 tbsp corn flour
  • freshly ground black pepper

To Serve

  • 600g dried or fresh Pappardella
  • 3 tbsp butter
  • 120 ml cream

Method

  1. Marinade: Place the hare in a container with the red wine, cloves, garlic and rosemary. Cover the container and leave the hare to marinate over night in the refrigerator.
  2. Hare Sauce: Place the oil in a casserole pan or very large saucepan and place it over a moderate high heat. Add the pancetta or bacon and the hare pieces to the pan. Seal the hare on all sides then remove it and the bacon from the pan, setting it aside for later. Add the onion to the pan and cook it until it is transparent and soft. Pour the marinade into the pan and return the hare and pancetta to it. Reduce the heat to very low and leave it to cook slowly for 2 hours stirring it at regular intervals.
  3. When the meat is tender remove it from the cooking liquid.
  4. Strain the cooking liquid and remove the cloves, rosemary and bay leaves. Return the rest of the ingredients (except the hare) with the red wine to the pan. Take 4 tbsp of the cooking liquid from the pan and mix it with the corn flour until smooth then stir it in the red wine in the pan. Bring the stock to a strong simmer stirring it regularly with a wooden spoon and leave it to reduce to and thicken.
  5. Shred the hare meat from the bone and return to the stock when it is at a sauce consistency. Cook the sauce until the hare is heated through, season it with a little pepper and salt (remember the pancetta or bacon would of already added saltiness to the sauce. Serve or keep it warm until ready to serve.
  6. To Serve: Cook the pappardella in plenty of boiling water. Strain the pasta and toss it plenty of butter. Distribute the pasta among 4-6 plates or bowls. Spoon the hare sauce over each serving and drizzle over a little cream.