Pappardelle alla Lepre

Pappardelle with Hare

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

This Tuscan classic is the only fresh meat sauce we make at the River Cafe.


  • 1 small hare, jointed into small pieces (legs and saddle divided into 4 pieces)
  • 4 tablespoons olive oil
  • flour fo


Heat half the olive oil in a heavy-bottomed pan. Dust the hare pieces in flour seasoned with salt and pepper, and then fry in the hot oil until evenly brown and well coloured. Remove from the pan and set aside. Pour the remaining oil into the pan, lower the heat, and soften the onion, carrot and celery until they start to caramelise, about 15 minutes.

Add the garlic and tomatoes and coo