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

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

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.