Pappardelle with hare
By: Simon Rimmer From: Good Food Live
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Pappardelle with hare
- Prep time:
- 15 mins, plus up to 2 days marinating
- Cook time:
- 2 mins, 10
- Serves:
- 2-4
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
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Ingredients
For the Marinade
- 200ml 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
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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