FOR 4 SERVINGS:
- 1 hare cut into pieces weighing 1 kg.
- 1/2 liter red wine
- 6 tablespoon olive oil
- 60 g. bacon
- 1/2 liter stock
- nutmeg
- onion, celery, thyme, bayleaf
- salt and pepper
- 320 g. tagliatelle
Gently fry chopped bacon in olive oil, add hare already marinaded for 24 hours in red wine, onion, celery, pepper and thyme and bayleaf, salt it and add a pinch of nutmeg. Cook over low flame, adding marinade juice and then stock. Drain pieces of hare that will be served as second course and sieve cooking sauce. Boil tagliatelle, dress with hare sauce.
