CookEat Recipe
Pappardelle with Hare and Rich Meat Jus
Wide egg noodles with small diced hare, kidneys and pancetta in a rich meat-jus sauce finished with butter and nutmeg.
Method
Steps
Step 1
Gather the ingredients: 180–200 g hare fillets and kidneys together, food-grade and professionally prepared; 50 g butter, divided into one-third and two-thirds; 40 g pancetta; Half a medium onion; Half a carrot; 1 palm-length piece of celery; 1 tablespoon plain flour for the sauce; 600 ml ready-to-use rich meat jus; 300 g plain flour for the pasta; 3 eggs; 60 g grated Parmesan; Salt, black pepper and a pinch of nutmeg.
Step 2
Keep the food-grade hare and kidneys cold until needed. Remove the thin silverskin from the fillets. Trim any remaining tough kidney core or tissue and cut the meat and kidneys into small dice.
Step 3
Finely chop the pancetta, onion, carrot and celery. Put in a pan with about one-third of the butter and the diced hare and kidneys. Season with salt and pepper and cook until the meat colours.
Step 4
Sprinkle over the tablespoon of flour and stir briefly, then add the rich meat jus gradually. Simmer gently until the meat is tender and reaches at least 74°C, about 35–50 minutes, adding a little hot water if the sauce reduces too far.
Step 5
Meanwhile knead the 300 g flour with the 3 eggs to a firm dough without added water. Cover and rest for 20 minutes, roll about 1 mm thick and use a fluted wheel to cut ribbons about 2 cm wide. Cook promptly or refrigerate covered.
Step 6
Stir the remaining two-thirds of the butter and the nutmeg into the finished sauce. Boil the pasta in salted water until just tender and cooked through, about 3–5 minutes, then drain well. Dress on a warm platter with the Parmesan and hare sauce, without putting the dressed pasta back over the heat.
Step 7
The source allows 500–600 g purchased ribbon pasta instead of the three-egg sheet; use 500 g as a starting amount and follow its package time. If fillets are unavailable, replace the hare fillet portion with the same weight of boneless thigh meat and simmer until tender, allowing longer if necessary; retain the kidneys within the stated 180–200 g combined total.
Cooked it? Rate it.
Cooked 0 times