| Pasta over Your Favorite Game By Rocky Ferraro I recently shot a rabbit while bow hunting and wanted an authentic Tuscan Recipe that would compliment the game but not take the flavor away. I remember my grandfather and other relatives always telling me stories about how good a hare could taste. Well when I was in the field last weekend I set my sights on a wild hare and my hunting buddy Joe Miller pointed one out for me. I shot straight and put the arrow clean through him. Needless to say he did not go too far and no BBs to deal with either. I found this authentic recipe and tried it out. It is soooo good that I feel like I need to share it with you. You can use it for a base recipe to deer, elk, pheasant, quail, duck and whatever else you can think of. I made some substitutions and additions but there are many more you can try. Like I said this is more or less a base recipe that can stand alone. Pappardelle sulla lepre (Pappardelle with hare sauce) Preparation time: 40 minutes, this depends on the quantity and type of game you choose. Cooking time: two hours, this can also vary. I would say simmer until tender. 1 carrot. 1 onion. Dried porcini mushrooms, soaked in wine for about 20 minutes 4 tbsp extra-virgin olive oil. Italian Parsley. 2kg hare (or rabbit), or your favorite game. Pasta, I used Lasagna, boiled, cut length wise and then crosswise in about 5 inch strips. One glass red wine. 4 tomatoes, peeled and chopped. I blanched these in hot water for several minutes to ease in peeling. Parmesan cheese as a topping for the dish Salt to taste 1) Wash, peel and finely chop the carrot, onion, celery, and parsley. Use a cuisinart it’s faster. 2) Fry over a medium heat in a large pan. 3) Cut the cleaned hare (or game) into large pieces and add to the vegetables. 4) Increase the heat and brown on all sides 5) Add the 2 glasses of wine and porcini, let it evaporate rapidly. 6) When the hare is well cooked, remove it from the pan, bone then chop the meat and return it to the rest of the sauce. 7) Add the peeled and chopped tomatoes and salt. 8) Cook over a low heat for ten minutes. 9) Cut fresh or cooked pasta into broad strips (pappardelle) and cook in boiling, salted water. 10) When cooked, drain and tip into the pan on top of the sauce. 11) Toss gently for a minute and serve, topped with grated Parmesan |
| Tuscan Wild Game Recipe |
| Foster City Rod and Gun Club |
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