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Kristy Self Kapp
Tagliatelle with marinated hare
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.
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Ingredients
Directions
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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.
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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.
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Nutrition
665Calories
Sodium3% DV60mg
Fat31% DV20g
Protein124% DV62g
Carbs20% DV59g
Fiber4% DV1g
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