(Pappardelle with hare sauce - Traditional recipe)

1 hare
600 g (1 lb 5 1/2 oz) Italian pappardelle (fresh pasta)
12 tablespoons extra virgin olive oil
1 carrot, minced 1 onion, finely chopped
1 stick of celery, minced
Parsley, finely chopped
1 laurel leave
300 ml (10 fl oz - 1 1/4 C) red wine
150 ml (5 fl oz - 3/4 C) milk
Grated Parmesan cheese
Salt
Pepper, if liked

Time:
preparation: 30 minutes
cooking: 2 h 30 min
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

This is a typical dish from Tuscany. Pappardelle are dressed with a sauce made with hare. This meat must be cooked for a long time.

You can realize this recipe with a frozen hare; naturally the hare has to be thawed at room temperature. Somebody prefers to cook the meat in big pieces and then bone it.

Cut the hare in little pieces after boning it.
Fry lightly all the vegetables and herbs with the oil in a saucepan. Add the hare and brown it on all sides; pour in the red wine and allow it evaporate completely. At this point add the milk, season to taste with salt and pepper (if liked), lower the flame and keep on cooking, half-covered, until the meat is very tender (it may takes a couple of hours). If necessary, you can add some hot water.
Cook Italian pappardelle in abundant salted water, drain very well and dress with the hare sauce in a large bowl.
Serve with grated Parmesan cheese.

Note

- we marinate the hare in water with vinegar before boning and cooking it.
- we never fry lightly the oil with vegetables and herbs; we add all the ingredients together.