Page 45 - Glentree Review
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                                  SERVES 4
1 hare, cut into 12 pieces
MARINADE
1 bottle Chianti or other full-bodied red wine
1 carrot, roughly chopped
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 tsp black peppercorns, lightly crushed
1 tsp juniper berries, lightly crushed
2 sprigs fresh rosemary
1 bay leaf
1 garlic clove
FOR THE RAGÙ
50g plain flour
sea salt and freshly black pepper
2 tbsps olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 juniper berries, crushed to a paste
1 bottle Chianti or other full-bodied red wine
1 litre good chicken stock
1 bay leaf
1 sprig fresh rosemary
10g 90–100% cacao, grated 600–800g fresh pappardelle a little butter
GLORIOUS GAME Recipes from 101 chefs and food writers
Glorious Game is a cookbook filled with delicious recipes from 101 of UK and Ireland’s best-loved chefs and food writers.
Game is an incredibly healthy source of food and much leaner than farmed meats, due to the natural diets of the animals and their active lifestyle compared with farmed animals. There’s no intensive farming and game is often locally sourced. Its carbon footprint is relatively small, with very few miles from ‘farm to fork’.
The book includes dishes that use the whole range of game with a unique collection of recipes that are achievable for the home cook, with everything from a simple but brilliant game sandwich to a classic venison Wellington; also with some recipes requiring a fair bit of know-how, specialist kitchen equipment, a lot of time and advance planning.
All proceeds from this book will directly benefit The Moorland Communities Trust and The Game and Wildlife Conservation Trust. Both of these organisations exist to protect and promote the rural way of life that enables game to thrive.
We hope you enjoy these recipes!
Pappardelle with hare, red wine & cacao regù
GIORGIO LOCATELLI
Ask your butcher to cut the hare for you, following the joints and taking care not to smash the bones, in case they splinter.
  Put the hare into a bowl. Mix together all the ingredients for the marinade and pour over the meat. Leave in the fridge for 24 hours. When you are ready to cook, remove the hare from the marinade and keep the meat to one side.
Bring the marinade to the boil in a pan, then take off the heat and pass through a fine sieve into a bowl.
Have the flour ready in a shallow bowl. Pat the pieces of hare dry and season them, then dust in the flour. Heat the olive oil
in a large pan, add the hare and colour on
all sides, taking care not to burn the flour, then lift out and keep to one side. Put the chopped vegetables and juniper berry paste into the pan and cook gently until soft.
Pour in the Chianti and allow to bubble up to evaporate the alcohol, reduce the liquid by half. Put the hare back in the pan and add the reserved marinade and enough chicken stock to cover. Add the bay leaf and rosemary. Bring to the boil, then turn down
the heat, stir in half the cacao and simmer for 2 hours. Take out the hare and strip the meat from the bones. Keep to one side. Reduce the cooking liquid to a sauce consistency, then return the hare meat to the pan.
Cook the pappardelle in boiling salted water for 3 to 4 minutes (if using dried pasta check the timing on the packet). Drain, reserving the cooking water, and toss through the hare ragù, adding a touch of butter if you like, plus a little of the water to loosen. Finish with the rest of the grated cacao.
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