Roughly chop vegetables and put the kernels of fennel in a gauze to be able to them take away some marinade easily.
Rub the pieces of hare with some salt and put them to marinade in the wine with vegetables, berries of juniper, kernels of fennel and bay leaves.
Allow the hare to marinate for at least a day, reserve the saucepan covered, in the refrigerator.
Cook the meat with its giblets in 3 tablespoons olive oil, then add vegetables.
Add the liquids from the marinade to the level about half-height of the meat.
Add tomatoes and simmer for at least two hours.
Keep the saucepan covered. At the end of baking, bone the pieces of hare carefully,
itemize them finely and delay them in the juice.
During this time, cook pappardelles "al dente" as per package instructions
Drain the pasta, pour the mixture over the pasta, mix well and gently to coat.
Serve immediately.
To return to
spaghetti sauce recipe page, click the underlined text.
