Hare Ragu with Homemade Pappardelle
Ingredients
For Hare Ragù:
- Diced hare thigh meat: 10.5 oz (300g)
- Diced carrot: 1
- Diced onion: 1
- Diced celery stalks: 2
- Tomato paste: 1 tablespoon
- Full-bodied red wine: 2/3 cup (150ml)
- Demi-glace: 4 1/4 cups (1 liter)
- Salt and pepper: to taste
- Juniper berries: 1 teaspoon
- Thyme: a pinch
For Pappardelle:
- Ground Schüttelbrot (crispy bread): 1.75 oz (50g)
- Flour: 8.8 oz (250g)
- Eggs: 3
Procedure
- Sauté hare meat in hot olive oil for 5 minutes.
- Deglaze with 2 tablespoons of gin, then set meat aside.
- In a pot, sauté diced vegetables in olive oil.
- Add browned meat back to the pot.
- Pour in red wine, add tomato paste, and season with salt and pepper.
- Stir in the demi-glace and simmer for about 30 minutes.
- Add thyme and continue to simmer on low heat for at least 2 hours.
- Now, make the homemade pappardelle. Mix ground Schüttelbrot, flour, and eggs to form dough.
- Knead until smooth.
- Roll out dough and cut into pappardelle.
- Boil in salted water for 2 minutes.
- Drain pappardelle and toss with hare ragù.
Creator