Hare agnolotti, Jerusalem artichokes & trompettes

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

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

Europe
United Kingdom
Pasta

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