Pappardelle al Sugo di Lepre

Pappardelle with Hare Sauce

2 tbs. pappardelle
1 wild rabbit (hare)
4 tbs. olive oil
2 oz. pancetta
1 pinch nutmeg
2 tbs. grated Parmigiano

For the Marinade: 
1 cup red wine
1 onion
1 carrot
1 celery stalk
thyme
1 bay leaf

Prepare the marinade, cut the hare into pieces and marinate for 12 hours. Keep in a cool place. Prepare the sauce in a casserole with the olive oil and pancetta over a brisk flame, drain and add the hare from the marinade.

Cook till brown on all sides, add the marinade, a pinch of nutmeg and continue to cook until the meat falls from the bone. Add beef broth if necessary while cooking. It can be stewed on the stove over a low fire or in the oven at 375ºF.

When cooked, set aside and cool. Remove the meat from the bones. Sieve the cooking liquids.

Put in a saucepan, add the hare and keep hot. Boil the pappardelle in plenty of boiling salted water. Toss with the hare sauce and serve with Parmigiano on the side.

Note: Rabbit or any other type of fowl or venison can be used instead of hare. Hare can also be referred to as wild rabbit