2 tbs. pappardelle
1 wild rabbit (hare)
4 tbs. olive oil
2 oz. pancetta
1 pinch nutmeg
2 tbs. grated Parmigiano

For the Marinade: 1 cup red wine
1 onion
1 carrot
1 celery stalk
1 bay leaf

How to make Pappardelle with Hare Sauce:

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 375°F.

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.

Rabbit or any other type of fowl or venison can be used instead of hare. Hare can also be referred to as wild rabbit.

Serves 6