Hare loin with fresh pappardelle

Recipe ingredients:

(for 4 people)

600 g of Loin hare
160 g of pappardelle
60 g of carrots
40 g of onions
30 g of celery
20 g of parsley stems
1 bay leaf
5 dl of red wine
45 g of extra virgin olive oil
1 dl of gin
5 dl of cognac
salt and pepper to taste

Preparation:

Cut the vegetables into small pieces
Bone and unnerve the hare loin
Break up the carcass
In a saucepan, heat 1 cl of extra virgin olive oil
Combine the scraps of rabbit and vegetables
Adjust flavor
brown
Discard the cooking fat
Add the wine
Combine herbs
Cook until 2 dl

filter
Cut the hare into squares
Adjust flavor
Brown with 15 g of extra virgin olive oil
Combine in saucepan gin and cognac
Evaporate over high heat
Join the back of the hare hare and browned
Cook for a few minutes
Cook the pappardelle
Drain
Drizzle with the remaining oil

Presentation:

Serve the hare with the sauce
Accompany with pasta