Pasta with Wild Rabbit Sauce
1 wild rabbit (hare)
4 tbs. olive oil
2 oz. pancetta
1 pinch nutmeg
2 tbs. grated Parmigiano
1 lb fettuccine
For the Marinade:
1 cup red wine
1 celery stalk
1 bay leaf
Prepare the marinade, cut the hare into pieces and
marinate for 12 hours. Keep in a cool place. Prepare the sauce in a casserole
with the olive oil and pancetta over a brisk flame, drain and add the
hare from the marinade.
Cook till brown on all sides, add the marinade, a pinch of nutmeg and
continue to cook until the meat falls from the bone. Add beef broth if
necessary while cooking. It can be stewed on the stove over a low fire or in
the oven at 375ºF.
When cooked, set aside and cool. Remove the meat from the bones. Sieve
the cooking liquids.
Put in a saucepan, add the hare and keep hot. Boil the pasta in plenty of boiling salted
water. Toss with the hare sauce and serve with Parmigiano on the side.