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Recipe from: Laura Engles
This requires a 48 hour marination period.
1 pound hare cut into large cubes
1 stalk celery in pieces
1 medium carrot in pieces
1 medium yellow onion, peeled and cubed
2 teaspoons rosemary or 1 teaspoon dried
4 sage leaves
3 bay leaves
1 stick cinnamon
1 teaspoon juniper berries
1 teaspoon whole black peppercorns
⅛ teaspoon whole cloves
2 strips lemon peel
2 cups dry Italian red wine
1 tablespoon unsalted butter, or sunflower or canola oil for sauteing.
Put herbs, spices and lemon peel in a cheesecloth bundle for easy removal from sauce when marinated. Combine all ingredients, including bundle in a bowl, add red wine and marinate in refrigerator for 48 hours. Remove hare from marinade, pat dry. Discard the marinade. In a deep medium-sized pot, heat the butter or oil over high heat. Brown on all sides, about 10 minutes. Remove and set aside.
1 tablespoon unsalted butter, or sunflower or canola oil
¼ cup diced yellow onion
¼ cup diced carrot
¼ cup diced celery
1 teaspoon minced garlic
1 cup peeled, chopped, diced plum tomatoes (10 ounces)
1 teaspoon fresh rosemary or ½ teaspoon dried
1 sage leaf
1 bay leaf
1 1-inch stick cinnamon
½ cup Italian red wine
⅛ cup dry Marsala
4 cups meat stock
8 ounces dried pappardelle
2 tablespoons melted unsalted butter.
Put herbs and spices in a cheesecloth bundle for easy removal. In the same pot, over medium heat the butter or oil and sauté the onion, carrot, and celery for 5 minutes. Add the garlic, herb-spiced bundle and tomatoes and sauté for 2 minutes, then add the meat and sauté for 2 minutes. Add the red wine, bring to boil, reduce to a simmer for 2 minutes. Add the dry Marsala and simmer for 1 minute. Add 3 cups stock, bring to a boil, reduce to a simmer uncovered for 45-55 minutes or until meat is tender when pierced with a fork but not failing apart. During this time, add more stock if liquid reduces too much. There should be about 2 to 2-½ cups liquid with vegetables remaining. Remove here and reserve, discard herb-spice bundle and purée the vegetables and liquid in a food processor or blender. Simmer the sauce for 5 minutes, add the meat and simmer for 15 minutes until sauce is thick. Meanwhile, in a deep pot, bring salted water to a boil. Add the pasta, separating strands with a spoon or fork and boil to al dente. Drain while leaving a little water clinging to the strands and immediately transfer to the hot ragù. Toss until pasta is coated, then serve immediately.