Slow-Braised Hare Ragu Recipe

Once you have the hare washed and dried, remove the flesh from the bone. (The butcher can also do this if you request it). Let the meat macerate overnight in the Barolo (reserve 2 cups) with the onions, carrots celery and garlic.

The next day, dry the meat, save the vegetables and discard the red wine. Heat a medium sized stock pot with the olive oil. Chop the vegetables and roast them with the herbs in the olive oil on medium heat. Using a cuisinart, grind the rabbit meat and add it to the roasting vegeatbles. The longer it roasts, the better flavor you will get. Add the reserved Barolo wine and let it be absorbed by the roasted meat. Add the stock and bring to a boil, being careful to remove the foam with a ladel. Season the ragu with salt and pepper to taste and bring it down to a simmer and let cook for 35 to 40 minutes. Add liquid as necessary to keep the meat moist and tender. Finally, add the butter. The ragu can be served over fresh pasta, gnocchi or risotto and generously garnished with parmigiano reggiano or grana padano.