Servings
Font
Back
Pappardelle with braised hare ragu.
5 from 28 votes

Pappardelle with braised hare ragu.

Pappardelle with braised hare ragu offers slow-cooked hare meat marinated in red wine and aromatic spices, then braised with vegetables, herbs, and cocoa powder. The hare is coated lightly in flour and seared before simmering gently with a mirepoix base, resulting in a rich, deeply flavored, and tender meat sauce that clings to wide ribbon pasta. Fresh parsley added at the end brightens the dish. This complex ragu pairs especially well with wide pasta noodles such as pappardelle but can be adapted with other pasta shapes.

Prep Time
20 mins
Cook Time
2 hrs 10 mins
Marinating time
12 hrs
Servings: 6
Calories: 861 kcal
Course: Main Course, Dinner
Cuisine: Mediterranean, Italian

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.
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 861

% 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.