PAPPARDELLE AL SUGO DI LEPRE
Steps:
- Prepare the marinade, cut the hare into pieces and marinate for 12 hours. Keep in a cool place. Prepare the sauce in a casserole with the olive oil and pancetta over a brisk flame, drain and add the hare from the marinade. Cook till brown on all sides, add the marinade, a pinch of nutmeg and continue to cook until the meat falls from the bone. Add beef broth if necessary while cooking. It can be stewed on the stove over a low fire or in the oven at 375ºF. When cooked, set aside and cool. Remove the meat from the bones. Sieve the cooking liquids. Put in a saucepan, add the hare and keep hot. Boil the pappardelle in plenty of boiling salted water. Toss with the hare sauce and serve with Parmigiano on the side. Note: Rabbit or any other type of fowl or venison can be used instead of hare. Hare can also be referred to as wild rabbit.
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