• 2servings
  • 12minutes

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Nutrition Info . . .

MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 onions , finely chopped

  2. 1 clove garlic , sliced

  3. 1 bay leaves

  4. 1 sprig rosemary

  5. 1 sprig sage

  6. 2 sticks celery

  7. 3 tbsp olive oil

  8. 100 g lardons of bacon

  9. 1 carrots , diced

  10. 1 stick celery

  11. 200 ml red wine

  12. 200 g fresh pappardelle , cooked to serve

  13. 3 tbsp walnuts , to garnish

Instructions Jump to Ingredients ↑

  1. Combine all the marinade ingredients together in a shallow non-metallic dish. Place the hare legs in the dish, spoon the marinade over and season well. Cover with cling film and leave to marinate in the fridge for at least 12 hours but up to 2 days.

  2. Heat the oil in a heavy-based pan, add the hare legs and brown on all sides, turning occasionally. Add the bacon, carrot, celery and wine and cover. Cook over a very low heat for 2 hours.

  3. Remove the hare from the pan. Take the meat off the bone and pass it through a sieve. Reduce the sauce by about two-thirds, then fold the sieved meat back into the sauce. Serve with the pasta and top with walnuts.


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