Local Hare Loin with Lovage Tagliatelle, Black Trumpet Mushrooms, Home-Grown “Cavolo Nero” and Smoked Bacon, Doddington Cheese Shavings

Preparation info

  • Main dish - Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

Quickly pan-fried loin of hare is one of the most flavoursome meats you can eat. A deep, juicy, Chianti colour, partnered With “Cavolo Nero” cabbage, served on a bed of buttered lovage pasta, with a few trumpet mushrooms tossed over the top, and shavings of Doddington cheese – Northumberland’s finest – this is rustic Italian using the best nature’s pantry can offer.


For the Tagliatelle

  • (makes about 450 g)
  • 300 g Italian ‘00’ pasta flour
  • 3 large fresh eggs
  • a generous pinch of salt
  • 50 g freshly chopped lovage
  • 4 loins of hare - off two saddles
  • 100 ml whipping cream
  • 100 g grated Doddington’s cheese plus extra for shavings
  • 4 rashers of smoked bacon
  • 200 g shredded Italian black cabbage (“Cavolo Nero”)
  • 100 g black trumpet mushrooms, torn into thin strips
  • a splash of game stock
  • seasoning
  • a dash of dry sherry
  • extra virgin olive oil



    Mix all the ingredients thoroughly with a wooden spoon, knead with your hands, the dough should be smooth and elastic after about 10 minutes. Let it rest for 15 minutes, use as required.

    In a hot frying pan, put a dash of olive oil and add the seasoned loins of hare, browning on all sides. Add the smoked bacon, again colour lightly, add the sherry after 2 to 3 minutes, remove and keep warm. "Then add the stock and cream, bring to the boil, then add the tagliatelle and grated Doddington’s cheese, simmer for 2 to 3 minutes, then add the “Cavolo Nero” cabbage and black trumpet mushrooms, check consistency (the sauce should just coat the back of the spoon), and season. With a large fork, curl up the tagliatelle into a ball and place in the bottom of a pasta bowl. Spoon the sauce over and around the pasta. Warm and slice the hare loins, each into 5 pieces and lay on top, finish with shavings of Doddington’s cheese. An optional extra is Italian white truffle oil drizzled over to finish, or be really posh and have fresh shavings of Alba truffle!

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