1 tablespoon oil
1 small onion - diced
1 small carrot - sliced thinly
1 celery stick - sliced thinly
800g boned meat from a large hare - cubed, with gristle trimmed off
½ cup full-bodied red wine (merlot or similar)
½ cup beef stock
2 tablespoons tomato paste
1 thyme sprig
1 bay leaf
salt and pepper - to taste
tagliatelle pasta and bread - to serve
1 Heat the oil and butter in a deep frypan. Add the onion, carrot and celery and fry on medium heat for 5 minutes, stirring occasionally.
2 Increase the heat to high, add the meat and stir until it is well browned.
3 Add the wine, bring it to the boil and simmer for 5 minutes.
4 Add the stock, tomato paste and herbs, season to taste and mix thoroughly.
5 Transfer contents to a crockery casserole pot and cook in a 150C oven, covered, for 3 hours or until tender.
6 Serve over tagliatelle with fresh crusty bread.