Meats Recipes - Hunter's Mafalde

Ingredients                                        

• 4 hare joints

• 15 ml/1 tbsp olive oil

• 100 g/4 oz streaky bacon rashers (slices), rinded and diced

• 1 garlic clove, crushed

• 1 onion, finely chopped

• 2 celery sticks, finely chopped

• 2 carrots, finely chopped

• 100 g/4 oz mushrooms, chopped

• 45 ml/3 tbsp plain (all-purpose) flour

• 120 ml/1/2 cup port

• 450 ml/2 cups beef stock

• Salt and freshly ground black pepper

• 1 bouquet garni sachet

• Grated rind and juice of 1 lemon

• 350 g/12 oz mafalde

• Grated Parmesan cheese

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Method:

1. Cut all the meat off the hare joints and remove any tendons. Cut into small pieces.

2. Heat the oil in a large pan and fry (sauté) the bacon, garlic, onion, celery and carrot for 5 minutes, stirring until golden brown.

3. Add the hare meat and mushrooms and cook, stirring for 2 minutes. Stir in the flour and cook for 2-3 minutes, stirring until browned.

4. Remove from the heat and blend in the port and stock. Return to the heat and bring to the boil, stirring until thickened.

5. Add salt and pepper to taste and the bouquet garni. Cover, reduce the heat and simmer gently for 1 hour, stirring occasionally.

6. Add the lemon rind, salt and pepper and enough lemon juice to taste. Meanwhile, cook the mafalde according to the packet directions.

7. Spoon into nests in shallow bowls and spoon the hare sauce into the middle. Dust with the Parmesan cheese before serving.