The wild hare ragù has a rich gamey flavour that makes this dish instantly comforting and restorative – the sort of thing to eat in preparation for a brisk winter walk. It is also very economical – one small hare serves four – and needs a bit of forward thinking to marinate the hare. If you aren’t sure where to source wild hare try The Blackface Meat Company.

Ingredients: (serves 4)

• 2 carrots
• 2 stalks celery
• 1 onion
• 1 small hare
• 2 litres red wine
• 1 head garlic
• 6 bay leaves
• 1 tbsp juniper berries
• one small piece of cinnamon stick
• dash olive oil
• chicken stock (enough to cover the hare)
• 480g fresh pappardelle (from a deli or home-made)
• Parmigiano Reggiano
• butter, to serve
• salt and pepper

Method:

To marinate and cook the hare:

Cut the vegetables into cubes and place in a large non-metallic container.

Take the hare and portion into hindquarters back, saddle and forequarters. Add to the container and cover with the red wine. Now, add the garlic, bay leaves juniper berries and cinnamon stick and leave to marinate for 48 hours.

Pre-heat the oven to 140ºC.

Remove the hare from the liquor, pat dry then season with salt and pepper. Brown the meat in olive oil then place it in a casserole dish. Sieve and reduce the marinade until syrupy, then add to the hare and cover with the chicken stock. Cook in the oven for 21/2 hours. Afterwards, leave the hare to cool down in its own sauce then pull off the meat, discarding the bones and cartilage. Reduce the remaining cooking juices to a syrupy consistency and combine with the torn-up pieces of hare.

To serve: 

Cook the pappardelle pasta in boiling water with plenty of salt until al dente. Strain and add the hare ragù, and gently combine it with the cooked pasta. Now, add Parmigiano Reggiano and a generous knob of butter. Serve promptly with your favourite robust red wine.