Hare Ragu

Name: Hare Ragu
Ingredients: 450 grams saddle of hare; 400 grams tinned chopped tomatoes; 1 chicken stock cube, mixed with 100ml of boiled water; 2 tbsp double concentrate tomato puree; 1 parsnip, use a peeler to cut in to ribbons; 2 carrots, use a peeler to cut into ribbons; 100 ml red wine; 2 tbsp olive oil; 140 grams pappardelle pasta

9 ingredients

17 steps

Ingredients

450 grams saddle of hare
400 grams tinned chopped tomatoes
1 chicken stock cube, mixed with 100ml of boiled water
2 tbsp double concentrate tomato puree
1 parsnip, use a peeler to cut in to ribbons
2 carrots, use a peeler to cut into ribbons
100 ml red wine
2 tbsp olive oil
140 grams pappardelle pasta

Directions

1

Heat the oil in a wok on a high heat.
2

Brown the meat in the wok.
3

Once browned, remove and put to one side.
4

Add the parsnip and carrots and cook for 1-2 mins.
5

Pour in the wine and deglaze the wok.
6

Reduce the wine by about 1/2.
7

Add the tomato puree and tinned tomatoes and stir in.
8

Add the hare back to the wok and add the stock.
9

Cover the wok and reduce heat to simmer for about 1hour.
10

Remove the hare to rest.
11

Raise the heat to high and part cover.
12

Make sure you keep stirring to ensure nothing sits and burns at the bottom of the wok.
13

Boil some water and cook the pasta.
14

Drain the pasta before it is completely cooked.
15

Cut the hare in the chunks and add back to the wok along with the pasta and mix well to ensure everything is well covered.
16

Cook for about 2-3 mins on a low heat.
17

Serve with some grated parmesan.