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{tab Summary}

Rigatoni With Hare SauceThis rich pasta dish of rigatoni or short ribbed macaroni comes from the Tuscany region of Italy. It is served with a thick sauce of wine and hare, and is an ideal way of using up the remains of a hare.

serves totaltime preptime cookingtime
4 persons 1 hour
40 minutes
25 minutes 1 hour
15 minutes

{tab Ingredients}

  • Rigatoni With Hare Sauce350 grams Rigatoni
  • 4 medium Hare Legs
  • 125 grams Green Streaky Bacon
  • 1 clove Garlic
  • 1 medium Onion
  • 1 stick Celery
  • 125 grams Mushrooms
  • 1 tablespoon Lard
  • 3 dessertspoons Flour
  • 125 ml Red Wine
  • Salt & Black Pepper
  • Thyme
  • ½ medium Lemon, grated and juiced
  • 125 grams Parmesan Cheese, grated

{tab Instructions}

  1. Rigatoni With Hare SauceSlice the meat off the legs of the hare and remove tough tendons.
  2. Chop the meat into 1 cm pieces and set aside.
  3. Remove the rind from the rashers and chop the bacon roughly.
  4. Peel and finely chop the garlic, and finely slice the onion.
  5. Scrub and chop the celery, and trim and slice the mushrooms.
  6. Heat the lard in a deep, heavy-based pan over moderate heat and fry the bacon, garlic, onion and celery for about 5 minutes, or until just taking colour.
  7. Add the hare meat and mushrooms and cook for a few minutes until lightly browned.
  8. Remove the pan from the heat and stir in enough flour to absorb all the fat.
  9. Return the pan to the heat and fry the mixture until brown, stirring continuously.
  10. Add the wine and gradually blend in 425 ml of water to make a thick sauce.
  11. Season to taste with salt, pepper and a pinch of thyme.
  12. Cover the pan with a lid and simmer over low heat for 1 hour.
  13. Add the grated lemon rind and sharpen with lemon juice.
  14. Meanwhile, cook the rigatoni in a large pan of salted water for 12 - 15 minutes.
  15. Drain thoroughly in a colander.
  16. Arrange the rigatoni round the edge of a serving dish and spoon the hare sauce into the centre.
  17. Sprinkle a little cheese over the sauce and serve the remainder in a separate bowl.
  18. Serve a tossed green salad with the pasta.
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