Tagliatelle with marinated hare

Name: tagliatelle with marinated hare
Cook time: 115 min
Total time: 355 min
Yield: 4
Cuisine: Italian
Ingredients: 4 hares (rear) bolts about 1400 g; salt; pepper; 4 dl Red wine; 1 stem celery; 1 root; 1 onion; 1 laurel leaf; 6 black peppercorns; 4 el olive oil; 1 pot wild fond 380 ml; 300 g tagliatelle; 50 g grated Parmesan cheese

A tasty Italian recipe. The main course contains the following ingredients: meat, hares (rear), bolts (approx. 1400 g), salt, pepper, red wine, celery, carrot, onion, bay leaves, black peppercorns, olive oil, wildfires (380 ml), tagliatelle and grated Parmesan cheese.

Ingredients

Kitchen Stuff

paper towel

Directions

Sprinkle hares with salt and pepper and place in bowl. Give wine over it. Clean and wash celery and carrot and cut into pieces. Peel and chop onions. Add celery, carrot, onion, bay leaf and black peppercorns to the bolts. Leave covered in refrigerator for approx. 4 hours. Spoil occasionally.
Remove the bolts from the bowl and pat dry with kitchen paper. Heat oil in pan and roast the hare in around 10 minutes. Bring hare bolts with marinade and stock to the boil and simmer for about 1 1/2 hours. Occasionally return. Remove hares from the pan. Sieve the sauce and bring to the boil again. Stir in high heat to 2 1/2 dl. Remove the hare's meat from the bone and cut it into pieces. Return meat to sauce and keep warm. Cook tagliatelle according to instructions. Place a layer of tagliatelle on a scale. Divide half of the sauce and meat. Place the rest of the tagliatelle on top and divide the rest of the sauce and hare over it. Sprinkle with Parmesan cheese. Serve with green salad.