Pappardelle with hare

If you've never tried hare before then give Simon Rimmer's hearty pasta sauce a go! Richly flavoured with red wine and herbs it makes a wonderful supper dish
By Simon Rimmer
Pappardelle with hare
  • Rating:
  • Serves: 2-4
  • Cook Time: 2 minutes 10
  • Prep Time: 15 minutes plus up to 2 days marinating
  • Effort: easy

Ingredients

Main

For the Marinade

  • 200 ml red wine
  • 1 onions, finely chopped
  • 1 clove garlic, sliced
  • 1 bay leaves
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 carrots, diced
  • 2 sticks celery

For the Sauce

  • 3 tbsp olive oil
  • 100 g lardons of bacon
  • 1 carrots, diced
  • 1 stick celery
  • 200 ml red wine
  • 200 g fresh pappardelle, cooked to serve
  • 3 tbsp walnuts, to garnish

Method

1. Combine all the marinade ingredients together in a shallow non-metallic dish. Place the hare legs in the dish, spoon the marinade over and season well. Cover with cling film and leave to marinate in the fridge for at least 12 hours but up to 2 days. 2. Heat the oil in a heavy-based pan, add the hare legs and brown on all sides, turning occasionally. Add the bacon, carrot, celery and wine and cover. Cook over a very low heat for 2 hours. 3. Remove the hare from the pan. Take the meat off the bone and pass it through a sieve. Reduce the sauce by about two-thirds, then fold the sieved meat back into the sauce. Serve with the pasta and top with walnuts.

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