The hare and red wine ragu dish comes from Angelo Brotto, head chef of The Abbeville in London SW4.
- 1 hare
- 50g flour
- 200g onions
- 120g carrots
- 6 sticks of celery
- 100ml olive oil
- 150g tin of tomato purée
- ½ bottle of red wine (full-bodied)
- 2 bay leaves
- 1 star anise
- ¼ cinnamon stick
- 100g black pudding (optional)
- 4 cloves garlic
- 500ml water
- Salt and black pepper
Finely dice the onions, celery, carrots and garlic, and sweat them in a third of the oil on a low heat.
Once soft, add the tomato purée and cook for a further 5-10 minutes, stirring regularly until the purée darkens in colour.
Add the red wine, water and bay leaves. Wrap the star anise and ¼ cinnamon stick in a J Cloth and seal with string. Now boil, skim and reduce by a third. Next, add the black pudding.
Meanwhile, break the hare down into sections - torso, fore and hind legs. Dust the hare pieces with flour and pan-fry them in oil, under a sealed lid. Put them in a baking dish and cover with the sauce base, then season.Cover with foil or a lid and bake for about 2½ hours at 170˚C or until tender.
Remove the joints from the sauce and allow them to cool. Pick the meat off, being careful to discard all bones. Return the meat to the sauce and bring to the boil. Add a little extra pepper.
Serve with pasta and Parmesan.