Hare broth with chive gnocchi
Photo by Stephen Goodenough
As a child, Tina Duncan recalls wild hares being brought home from her brothers’ hunting trips and in these Italian-inspired recipes, she uses the whole animal to create both a rich pasta sauce and this delicious broth. Wild hare can be ordered from speciality butchers and has a gamey flavour.
|½ tsp||White ground pepper|
For the hare
- Place cleaned and jointed hare in a large saucepan and just cover with cold water.
- Add herbs and onion and simmer several hours until the meat falls away from the bone.
- Strain through a fine sieve and reserve stock. Pull the best of the meat from the bones and reserve to make hare pasta sauce (see Hare Pappardelle), discard the rest.
- Pour stock into a saucepan and season to taste with salt, freshly ground white pepper and grated nutmeg.
- Add port just before serving.
For the gnocchi
- In a saucepan, cover potatoes with water and boil until tender.
- Drain, peel and press through a potato ricer or grate onto your workbench.
- Sprinkle with salt and flour and work the flour into the potato using your hands.
- Add chopped chives, knead together and roll into a long sausage shape.
- Cut into small pieces and drop into simmering broth.
- When they float to the surface scoop them into warmed soup bowls.
- Add port to broth, pour over gnocchi in bowls and garnish with extra chives and herb flowers.