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Hare Ragu with Homemade Pappardelle



For Hare Ragù:

  • Diced hare thigh meat: 10.5 oz (300g)
  • Diced carrot: 1
  • Diced onion: 1
  • Diced celery stalks: 2
  • Tomato paste: 1 tablespoon
  • Full-bodied red wine: 2/3 cup (150ml)
  • Demi-glace: 4 1/4 cups (1 liter)
  • Salt and pepper: to taste
  • Juniper berries: 1 teaspoon
  • Thyme: a pinch

For Pappardelle:

  • Ground Schüttelbrot (crispy bread): 1.75 oz (50g)
  • Flour: 8.8 oz (250g)
  • Eggs: 3


  1. Sauté hare meat in hot olive oil for 5 minutes.
  2. Deglaze with 2 tablespoons of gin, then set meat aside.
  3. In a pot, sauté diced vegetables in olive oil.
  4. Add browned meat back to the pot.
  5. Pour in red wine, add tomato paste, and season with salt and pepper.
  6. Stir in the demi-glace and simmer for about 30 minutes.
  7. Add thyme and continue to simmer on low heat for at least 2 hours.

    1. Now, make the homemade pappardelle. Mix ground Schüttelbrot, flour, and eggs to form dough.
    2. Knead until smooth.
    3. Roll out dough and cut into pappardelle.
    4. Boil in salted water for 2 minutes.
    5. Drain pappardelle and toss with hare ragù.
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