Pappardelle with braised hare ragu.
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
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Marinating time
12 hrs
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Servings
6
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Calories
861 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Italian
Pappardelle with braised hare ragu.
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Based on an ancient dish known as lepre in salmi in Italian, this pappardelle with braised hare ragu is one of the most delicious wild game recipes in the Italian kitchen. The hare meat is marinated in red wine, herbs, and spices and then slow cooked in wine and stock until tender. In this version, cocoa powder added at the end gives the sauce an incredibly rich deep, slightly chocolaty flavor.
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Ingredients
- 1.5 pounds deboned hare (jackrabbit)
For the marinade
- 2-3 bay leaves
- 5 juniper berries
- 5 cloves
- 1 teaspoon black pepper corns
- 1-2 cinnamon sticks halves
- 2-3 sage leaves
- 17 ounces red wine you may need more
For the pasta and ragu
- 1 onion peeled and chopped
- 2 carrots washed and chopped
- 2 celery stalks washed and chopped
- 2 garlic cloves peeled and chopped
- 1 prig fresh Rosemary leaves chopped or 1 teaspoon dried rosemary
- 1 bunch fresh parsley washed and chopped
- 1 cup beef broth
- 2 tablespoons cocoa powder unsweetened
- 2 tablespoons extra virgin olive oil.
- 1 ounce butter unsalted
- 2 tablespoons flour
- 14 ounces Pappardelle or pasta of your choice
- salt to taste
- ground black pepper to taste
Instructions
The day before - marinate the meat.
- Place the hare meat in a deep bowl. Add all the marinade herbs and spices. Pour in the red wine. You need to just about cover the meat. Use plastic wrap to seal the top of the bowl and place in the fridge for 12-24 hours. Give the marinating meat a stir a couple of times during the marination.
Make the braised hare ragu
- Drain the wine into a pan or large jug, remove the meat and discard the spices and herbs.Pat the meat dry with kitchen paper then season with salt and pepper and coat lightly in flour. Heat some olive oil in a skillet and then quickly sear and brown the hare pieces. Set aside.
- Peel and finely chop the onion and garlic, wash the carrots and celery and cut into small pieces. Wash and chop the rosemary leaves if using fresh sprigs. Wash and chop the parsley.
- Melt the butter in a heavy pan or Dutch oven. Sauté the garlic, onion, carrots and celery until they start to soften. Add the rosemary and pieces of seared hare. Cook everything together for 5 minutes, then add the beef stock.
- Mix well so the flour from the meat dissolves into the liquid. Then add some of the wine from the marinade. Just enough for the liquid to cover the meat. Mix again, cover and simmer for up to 2 hours. Stir occasionally and add more wine or stock if the ragu seems to be drying out.
- After 1.5-2 hours the hare meat should be soft and tender. Obviously, the size of the pieces will affect cooking time. If necessary, cook for longer. Once the meat is tender, add the cocoa powder and mix it into the ragu. Cook on a low heat for another 5 minutes.
- Put a pot of water onto boil for the pasta. Add salt once it starts to boil. Bring to a boil again and then add the pasta. Cook al dente according to the instructions on the packet.
- When the pasta is ready, drain it and add it to the ragu. Mix together gently, add chopped fresh parsley and serve immediately.
Notes
- I used dried pappardelle in this recipe. You can use fresh egg pasta ribbons or dried pasta tubes like rigatoni or penne.
- This recipe can also be used for rabbit, venison or wild boar or even stewing beef. Meat cooking times may vary.
- For leftovers see content above.
Nutrition Information
Show Details
Calories
861kcal
(43%)
Carbohydrates
49g
(16%)
Protein
33g
(66%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
78mg
(26%)
Sodium
287mg
(12%)
Potassium
641mg
(18%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3578IU
(72%)
Vitamin C
4mg
(4%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 861 kcal
% Daily Value*
| Calories | 861kcal | 43% |
| Carbohydrates | 49g | 16% |
| Protein | 33g | 66% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 287mg | 12% |
| Potassium | 641mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3578IU | 72% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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