Italian braised hare in red wine

By Elise Jurasovic
Serves 4

1 tablespoon oil

15g butter

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.