1 hare cut into pieces weighing 2 kg./4lb. 6 oz. - 1/2 liter/1 pt. red wine - 1/2 cup oil - 60 g./2 oz. bacon - 40 g./1 1/2 oz. butter - 1/2 liter/1 pt. stock - nutmeg - onion, celery, thyme, bayleaf - salt and pepper
Skin hare, clean and cut into small pieces. Marinade pieces for 24 hours in red wine, with an onion and a stalk of celery cut into pieces, a pinch of pepper and a pinch of thyme and bayleaf. Gently fry chopped bacon in olive oil, add well drained hare, season and add a pinch of nutmeg. Cook over low flame, adding marinade juice and then stock. Drain pieces of hare that will be served as second course and sieve cooking sauce. Boil pappardelle until al dente, dress with melted butter and then with hare sauce. The sauce can be enriched with minced hare pulp. In this case serve as single course only.
N.B. Ingredients are given for 4 portions. | 
|
