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serves 4
1 hare, about 1 1/4 lb (575 g)
1 oz (25 g) butter
1 tbsp olive oil
1 garlic clove, peeled and crushed
2 rashers back bacon, rinds removed, chopped
1 stick of celery, chopped
1 small carrot, chopped
1 small onion, chopped
1 x (14 oz/397 g) can tomatoes, sieved
4 oz (125 g) mushrooms
5 fl oz (150 ml) red wine
sprig of fresh basil
method
1. Remove the meat from the front and back Legs of the hare and finely chop. Reserve the saddle for roasting.
2. Heat the butter and oil in a saucepan. Add the garlic bacon, celery, carrot and onion. Fry gently for 5 minutes until softened.
3. Add the hare and stir until sealed on all sides Add remaining ingredients, partially cover and simmer gently for 1 hour. If necessary, uncover the pan 10 minutes before the end of the cooking time to reduce the sauce.
4. Serve with fresh tagliatelle and sprinkle over grated Parmesan cheese.
1 hare, about 1 1/4 lb (575 g)
1 oz (25 g) butter
1 tbsp olive oil
1 garlic clove, peeled and crushed
2 rashers back bacon, rinds removed, chopped
1 stick of celery, chopped
1 small carrot, chopped
1 small onion, chopped
1 x (14 oz/397 g) can tomatoes, sieved
4 oz (125 g) mushrooms
5 fl oz (150 ml) red wine
sprig of fresh basil
method
1. Remove the meat from the front and back Legs of the hare and finely chop. Reserve the saddle for roasting.
2. Heat the butter and oil in a saucepan. Add the garlic bacon, celery, carrot and onion. Fry gently for 5 minutes until softened.
3. Add the hare and stir until sealed on all sides Add remaining ingredients, partially cover and simmer gently for 1 hour. If necessary, uncover the pan 10 minutes before the end of the cooking time to reduce the sauce.
4. Serve with fresh tagliatelle and sprinkle over grated Parmesan cheese.
