Name: Hare agnolotti, Jerusalem artichokes & trompettes
Yield: Serves 8
Cuisine: British
Ingredients: 50 g butter; 300 g pasta flour; sprig thyme, leaves picked and chopped; 1 clove garlic, peeled, crushed and sweated with the shallots; 50 ml brandy; 1 bunch sage, leaves picked and deep-fried at 180°C in oil until crisp; 5 g salt; grated Parmesan; 2 shallots, finely chopped, sweated in olive oil for 10 minutes; 150 g rabbit livers; 150 g lardo, in 2cm cubes; 1 knob of butter; 100 g trompette mushrooms, cleaned and washed; 250 g Jerusalem artichokes, peeled, finely sliced with a mandoline; 1 bay leaf; 1.5 litre chicken stock, fresh not stock cube; 2 g black peppercorns; 1 star anise; sprig thyme; 200 ml port; 2 juniper berries; 20 g extra virgin olive oil; bones from the hare; 1 onion, peeled, 2cm dice; 2 whole eggs; 3 egg yolks; 500 ml red wine; 240 g caster sugar; 1 whole hare, all meat removed from the bones, bones chopped; 350 g rice vinegar

Preparation info

Serves
8

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Hare and pasta is a delicious combination.

The pasta allows the natural flavors of the hare to shine, the trompettes add earthiness and the Jerusalem artichokes bring the acidity and sweetness that the hare needs.

Ingredients

Hare mix

1 whole hare, all meat removed from the bones, bones chopped
150 g lardo, in 2cm cubes
150

Method

For the hare mix, mince the hare meat, lardo and rabbit livers using the mincer attachment on a Kitchen Aid. Place this mix into a bowl and add the cooked shallots and garlic. Season and add the brandy and thyme. Check the flavour and seasoning by cooking a small amount in the oven and tasting.

For the hare sauce, pour the olive oil into a large saucepan then caramelise the hare bones f