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 delicious broth. Wild hare can be ordered from speciality butchers and has a gamey flavour. The meat in the recipe below is first cooked in a stock — see Hare Broth with Chive Gnocchi
|2 Tbsp||Olive oil|
|2 cloves||Garlic cloves|
|1 can||Canned tomatoes|
|250 ml||Red wine|
|¼ tsp||Ground cloves|
|½ quill||Cinnamon stick|
|½ tsp||Ground black pepper|
|2 cups||Wild hare|
|4 Tbsp||Parmesan cheese|
For the hare pappardelle
- Heat the oil in a saucepan. Add finely diced onion, carrot, celery and garlic and sweat down until vegetables are tender.
- Add tomatoes (peeled and crushed), red wine, finely chopped cloves, cinnamon stick, salt and pepper.
- Lower the heat to a gentle simmer and gently cook for 30 minutes. Add shredded hare meat and continue to cook for a further 10 minutes.
- Remove cinnamon stick and check seasoning. Cook the pappardelle in a large amount of boiling salted water.
- Drain and combine with the sauce, serving immediately with the grated parmesan.
For the pappardelle
- Place flours in a pile on a clean surface and make a well in the centre. Drop eggs into the well and combine with a fork until smooth.
- Slowly incorporate the flours into the egg until well combined and you have a large lump of pasta dough.
- Using your hands, knead the dough thoroughly using a little extra flour if necessary.
- Keep kneading until dough is smooth and springs back when pressed with your finger. Wrap in cling film and place in the refrigerator to rest for 30 minutes.
- Set the pasta machine on the widest setting.
- To make the dough easy to handle, cut the dough in half and thread dough through the widest setting on the pasta machine. Fold in half, and roll through again.
- Then work your way down the settings, lightly flouring the surface of the pasta until you get the thickness you require. Repeat with the remaining pasta.
- Fold the pasta over on itself into equal lengths and cut into 2cm-wide ribbons.
Pasta can be cooked immediately, dried on a pasta rack or frozen for future use.