CookEat Recipe
Pappardelle with Hare and Tomato Gravy
Wide pasta with coarsely chopped braised hare and kidneys in a buttery tomato gravy thickened with a pale roux.
Method
Steps
Step 1
Gather the ingredients: 180–200 g hare fillets and kidneys together, food-grade and professionally prepared; 50 g prosciutto with more fat than lean; Quarter of an onion; Half a carrot; 1 small celery stalk; 1 teaspoon chopped parsley; 100 g butter, divided into 40 g, 30 g and 30 g; About 500 ml ready-to-use broth, with extra as needed; 100 ml plain tomato passata, or 1 tablespoon tomato paste diluted in 100 ml water; 1 tablespoon plain flour for the roux; 300 g plain flour and 3 eggs for the pasta; 60 g grated Parmesan; Salt, black pepper and a pinch of nutmeg.
Step 2
Finely chop the prosciutto, onion, celery, carrot and parsley. Cook gently with 40 g butter until the vegetables soften and begin to colour. Keep the hare cold until needed; remove silverskin and trim tough kidney cores, leaving the prepared meat in large pieces.
Step 3
Add the hare pieces and kidneys to the aromatic base, season and brown. Add broth gradually and the passata or diluted paste. Simmer gently until the meat is tender and reaches at least 74°C, roughly 35–50 minutes. Keep a generous amount of liquid in the pan.
Step 4
Lift out the cooked hare and kidneys and chop them coarsely, retaining all the cooking liquid. In a separate pan melt 30 g butter, stir in the tablespoon of flour and cook to a pale golden roux.
Step 5
Gradually stir the hot braising liquid into the roux, then add the chopped meat. Simmer for about 5 minutes until smooth and lightly thickened. Add the final 30 g butter and nutmeg.
Step 6
For the pasta, knead the 300 g flour with the 3 eggs without added water, cover and rest 20 minutes. Roll about 1 mm thick and cut into broad ribbons about 2 cm wide. Boil in salted water until tender and cooked through, about 3–5 minutes. Drain and dress with the hare sauce and Parmesan.
Step 7
As in recipe95, 500–600 g purchased ribbon pasta may replace the three-egg dough; start with 500 g and use the package time. Boneless hare thigh meat may replace the fillet portion at the same prepared weight, retaining the kidneys in the combined 180–200 g total and braising longer if needed.
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