Hare Ragout with Red-Wine Risotto

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

For the following recipe, make the ragout first. The soffrito of vegetables is a base for many Italian sauces. I find it worth making double or triple the quantities given here, and storing it for later use. And indeed, I usually make at least double quantities of the meat sauce to use on another occasion. It is particularly good with pasta, and makes an excellent lasagne. Minced or chopped venison, beef, veal or pork can be made into rich meat sauces following the same method.