Pappardelle with braised hare ragu.
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 10 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.
Description
This recipe starts with hare meat marinated overnight in a mixture of red wine, bay leaves, juniper berries, cloves, peppercorns, cinnamon, and sage to infuse deep flavors. After removing the herbs and drying the meat, the pieces are seasoned, lightly floured, and browned in olive oil. A vegetable base of onion, garlic, carrots, and celery is sautéed in butter, and rosemary is added for fragrance. The seared hare is returned to the pot with beef broth and unsweetened cocoa powder, contributing an earthy note. The ingredients are simmered slowly until the meat is tender and the sauce thickened. Fresh parsley is stirred in before serving. The sauce’s rich and hearty flavor, combined with the tender hare, complements the wide and flat texture of pappardelle pasta, which holds the sauce well.
While pappardelle is recommended, fresh egg pasta ribbons and dried tubular pastas such as rigatoni or penne can be substituted depending on availability. The recipe notes that alternate game meats like rabbit, venison, or wild boar, or even stewing beef, can also be prepared in this way with adjusted cooking times. Leftovers can be stored as described in the recipe details.
Ingredients
- 1.5 pounds hare deboned, aka jackrabbit
For the marinade
- 2-3 bay leaf
- 5 juniper berries
- 5 cloves
- 1 teaspoon black peppercorns
- 1-2 cinnamon stick halves
- 2-3 sage leaves
- 17 ounces red wine you may need more
For the pasta and ragu
- 1 onion peeled and chopped
- 2 carrot washed and chopped
- 2 celery washed and chopped, stalks
- 2 garlic peeled and chopped, cloves
- 1 prig rosemary leaves chopped or 1 teaspoon dried rosemary, fresh
- 1 bunch parsley washed and chopped, fresh
- 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 pasta or pasta of your choice
- salt to taste
- black pepper to taste, ground
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
- Dried pappardelle was used in this recipe but fresh egg pasta or dried tubular pasta like rigatoni or penne are suitable substitutes.
- This ragu works well with hare, rabbit, venison, wild boar, or stewing beef; adjust cooking times accordingly.
- Leftovers should be stored properly as indicated in the recipe method section.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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