Pasta with hare and orange sauce
Preparation time: 40 minutes
- Carve and bone the hare. Pass the venison through the 3 mm disk of the mincer. Crush and finely chop the garlic clove. Mix the zest of an orange half, thyme leaves, salt and pepper and the garlic into the mince. With wet hands, form dumplings the size of a table tennis ball. Fry on all sides in clarified butter.
- Remove the dumplings from the pan and set aside. Fry the finely chopped onion, add the bones and pieces of rabbit. As soon as the pan contents are well browned, deglaze with a good dash of white wine, add the juice of the two orange halves and simmer for about 5 minutes. Now add the cream, bring to the boil and reduce to the desired consistency. Finally, season to taste with salt, pepper and a little sugar. Remove the bones etc.
- Cook the tagliatelle as usual. Once the pasta is al dente, drain and fold into the sauce. Serve the meatballs on top of the pasta, garnish with orange zest, fresh greens and Parmesan.
