Hare agnolotti, Jerusalem artichokes & trompettes

Name: Hare agnolotti, Jerusalem artichokes & trompettes
Yield: Serves 8
Cuisine: British
Ingredients: 1 clove garlic, peeled, crushed and sweated with the shallots; 1 whole hare, all meat removed from the bones, bones chopped; 1 bay leaf; sprig thyme; 2 whole eggs; 2 g black peppercorns; 1 star anise; 240 g caster sugar; 50 ml brandy; 150 g lardo, in 2cm cubes; 300 g pasta flour; grated Parmesan; 2 juniper berries; 250 g Jerusalem artichokes, peeled, finely sliced with a mandoline; 1 knob of butter; 200 ml port; 1 bunch sage, leaves picked and deep-fried at 180°C in oil until crisp; 100 g trompette mushrooms, cleaned and washed; sprig thyme, leaves picked and chopped; 5 g salt; 500 ml red wine; 1 onion, peeled, 2cm dice; 350 g rice vinegar; 50 g butter; 1.5 litre chicken stock, fresh not stock cube; 3 egg yolks; 2 shallots, finely chopped, sweated in olive oil for 10 minutes; 150 g rabbit livers; 20 g extra virgin olive oil; 2 carrots, peeled, 2cm dice

Preparation info

Serves
8

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Hare and pasta is a delicious combination.

The pasta allows the natural flavors of the hare to shine, the trompettes add earthiness and the Jerusalem artichokes bring the acidity and sweetness that the hare needs.

Ingredients

Hare mix

1 whole hare, all meat removed from the bones, bones chopped
150 g lardo, in 2cm cubes
150

Europe
United Kingdom
Pasta

Method

For the hare mix, mince the hare meat, lardo and rabbit livers using the mincer attachment on a Kitchen Aid. Place this mix into a bowl and add the cooked shallots and garlic. Season and add the brandy and thyme. Check the flavour and seasoning by cooking a small amount in the oven and tasting.

For the hare sauce, pour the olive oil into a large saucepan then caramelise the hare bones f