Hare Sauce for Pasta

Name: Hare Sauce for Pasta
Ingredients: 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh parsley; 1 teaspoon fresh winter savory; 150 ml (¼ pint) meat or game stock; 150 ml (¼ pint) meat or game stock; 150 ml (¼ pint) double cream; 150 ml (¼ pint) red wine; salt and freshly ground black pepper; salt and freshly ground black pepper; 85 g (3 oz) freshly grated parmesan cheese; 450 g (1 lb) tagliatelle; 2 rashers of smoked bacon, de-rinded and chopped; 1 garlic clove, crushed; 1 onion, chopped; 3 tablespoons of olive oil; 30 g (1 oz) unsalted butter; hindquarters of 1 hare; 2 teaspoons flour; 1 celery stalk, chopped; 1 carrot, sliced

Preparation info

Serves
5-6

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Henrietta Green’s excellent hare sauce for pasta.

Ingredients

2 rashers of smoked bacon, de-rinded and chopped
3 tablespoons of olive oil
30 g (

Main course

Method

Sauté the bacon in the oil and butter for 1 minute. Add the garlic, onion, celery, and carrot and cook a further 2 minutes. Add the hare legs and sauté on all sides until lightly browned, sprinkle over the flour and cook for a further minute, stirring continually. Add the herbs, pour over the stock and wine and bring to the boil. Reduce the heat to a gentle simmer, cover, and cook for 1½ hours