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Overhead plate of pappardelle tossed in dark hare ragu with shredded meat, grated Parmigiano and cracked pepper on top.

Pappardelle alla Lepre: Slow-Braised Tuscan Hare Ragu

Hare braised low and slow in red wine and warm spices, tossed with pappardelle and Parmigiano for a rustic Tuscan main.
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Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 12 hours 30 minutes
Servings: 6 servings
Course: Main Course (Pasta)
Cuisine: Italian (Tuscan)
Calories: 362
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 kg hare, cut into serving pieces / 3.3 lb; or substitute rabbit
  • 750 ml dry red wine (Chianti) 1 bottle
  • 1 onion, finely chopped large
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 6 juniper berries, crushed
  • 4 whole cloves
  • 1 cinnamon stick small
For the Ragu
  • 100 g pancetta, diced
  • 3 tbsp olive oil divided
  • 2 tbsp tomato paste
  • 400 g canned crushed tomatoes
  • 500 ml chicken or beef stock
  • salt and black pepper to taste
To Finish
  • 500 g dried pappardelle fresh egg pappardelle also works
  • 2 tbsp unsalted butter
  • 40 g Parmigiano Reggiano, grated plus more to serve

Method
 

Marinate the Hare
  1. Place the hare pieces in a large bowl with the onion, carrots, celery, garlic, bay leaves, juniper berries, cloves and cinnamon stick. Pour the red wine over everything, cover and refrigerate for at least 8 hours, up to 24.
Brown and Braise
  1. Remove the hare from the marinade and pat dry with paper towels. Reserve the marinade with its vegetables and spices. Season the hare with salt and pepper.
  2. Heat 1 tbsp olive oil in a 26 cm / 10-inch Dutch oven over medium-high. Add the pancetta and cook 4 to 5 minutes until the fat renders and it's lightly crisp. Remove with a slotted spoon.
  3. Brown the hare in the same pot in 2 batches, 3 to 4 minutes per side, until deep golden. Don't crowd the pot, or the meat will steam instead of browning. Set the hare aside with the pancetta.
  4. Add the remaining 2 tbsp olive oil and strained vegetables from the marinade to the pot. Cook 8 to 10 minutes until softened. Stir in the tomato paste and cook 1 to 2 minutes until it darkens.
  5. Strain the reserved marinade liquid to remove the whole spices, then pour it into the pot with the hare and pancetta. Bring to a simmer and cook uncovered 8 to 10 minutes to cook off the raw wine smell.
  6. Add the crushed tomatoes and stock. Season with salt and pepper, bring to a gentle simmer, cover and reduce heat to low. Cook 2.5 to 3 hours, until the meat is fork-tender and pulls easily off the bone. The internal temperature will read well past the 165 F / 74 C safety minimum for game meat long before this point; the extra time is for texture, not safety.
  7. Remove the hare pieces and let cool slightly. Shred the meat off the bones with two forks, discard the bones, cinnamon stick and bay leaves. Return the shredded meat to the sauce and simmer uncovered 10 to 15 minutes until it coats the back of a spoon.
Cook the Pasta and Serve
  1. Bring a 6-quart / 5.7 L pot of well-salted water to a boil. Cook the pappardelle 1 to 2 minutes short of the package instructions for al dente, reserving 1 cup of pasta water before draining.
  2. Add the drained pappardelle straight into the ragu pot. Toss over low heat with the butter and a splash of pasta water until the sauce clings to the noodles, 1 to 2 minutes.
  3. Stir in the grated Parmigiano Reggiano. Plate immediately, topped with more cheese and cracked black pepper.

Notes

  • Marinate hare at least 8 hours, up to 24, for the best flavor.
  • Strain the marinade before cooking; whole spices turn bitter over a 3-hour simmer.
  • Brown hare in batches so the pot doesn't crowd and steam the meat.
  • Reduce the sauce uncovered at the end if it looks thin after shredding the meat.