Pappardelle con la lepre

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Gun Barrel Ecologist
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Pappardelle con la lepre

Post by Gun Barrel Ecologist » Thu Nov 17, 2016 2:34 am

Translation 1 inch wide pasta with a hare sauce

1kg (~2lb) hare meat cut into small pieces
2 cups red wine - I used an Italian sangiovese
1 onion
1 celery stalk
1 carrot
3 sprigs fresh thyme
3 bay leaves
3 cloves
10 black peppercorns
3 tbsp olive oil
4 slices (200+g) pancetta, chopped
salt and freshly ground black pepper
~1L of stock or water
Pinch of nutmeg - I grated fresh
400g (13 oz) pappardelle (or perhaps fettuccini? the wider the better apparently)
1 tbsp butter
Grated parmigiano for the table.

Combine hare, wine, onion, celery, carrot, thyme, bay leaves, cloves, and peppercorns in a bowl, mix well and leave to marinade for 12 hours or overnight.
Drain the meat and veges retaining the marinade, and finely dice carrot onion and celery.
Gently fry pancetta in olive oil in large saucepan for a few minutes, add veges and cook until soft.
Add meat and brown on all sides, season with salt and pepper.
Add marinade, stock/water (I only used 750mL :think: ) and nutmeg.
Cover and simmer for around 2 hours or until hare is tender

Cook pasta in plenty of boiling salted water until al dente.
Drain, place on serving dish, add butter and a couple of spoonfuls of h are sauce and toss.
Spoon remaining meat and sauce on top, and serve with grated parmigiano.

The book this was contained in recommends the "Italian equivalent of a Bordeaux, a Sassicaia or Tignanello" as the accompaniment :think:

Bordeaux = Cabernet Sauvignon / Cabernet Franc / Merlot blends
Sassicaia = Cabernet Sauvignon / Cabernet Franc or Cabernet Sauvingnon / Merlot / Sangiovese,
Tignanello = Sangiovese / Cabernet Sauvignon / Cabernet Franc.

As stated above I marinaded in Sangiovese but I've yet to decide what I'll open to drink with it :lol: :lol:



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Corjack
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Re: Pappardelle con la lepre

Post by Corjack » Fri Nov 18, 2016 9:59 am

Sounds good! A picture next time would be nice.
There are no fleas on the 9.3s


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Gun Barrel Ecologist
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Re: Pappardelle con la lepre

Post by Gun Barrel Ecologist » Sat Nov 19, 2016 12:47 am

Only took a pic when I took the marinade out of the fridge
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7x57
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Re: Pappardelle con la lepre

Post by 7x57 » Sat Nov 19, 2016 3:36 pm

Great recipe. I'm imagining that it could be adapted to other game . I have some venison in the freezer :dance:

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Re: Pappardelle con la lepre

Post by Oscar » Sun Nov 20, 2016 2:58 am

May I ask what's the purpose of the tooth pick through the onion? Just hold together or something else?

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Re: Pappardelle con la lepre

Post by Gun Barrel Ecologist » Sun Nov 20, 2016 4:17 am

Just to hold it together - I started cutting and then remembered the recipe calls for them to be marinaded whole then chopped and cooked seperate to the meat :doh: :lol:

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