Ribbon noodles with rabbit liver

Ingredients for 4 servings:

• 600 g game (hare meat)
• 1 rabbit liver(s)
• 250 ml red wine, dry
• 2 tbsp vinegar, red wine vinegar
• 4 sprigs rosemary
• 2 bay leaves
• 1 small carrot(s)
• 2 stalk(s) Celery
• 1 onion(s)
• 2 garlic cloves
• 200 g tomatoes, also from the can
• 4 tbsp olive oil
• 400 g tagliatelle, pappardelle
• salt and pepper
• 5 tbsp red wine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 30 minutes

Pappardelle sulla lepre / Tuscany

Wash 600g of boneless wild hare and 1 wild hare or rabbit liver. Mix a quarter liter of red wine and 2 tablespoons of red wine vinegar. Wash 4 rosemary sprigs and chop them slightly. Add them to the wine and vinegar mixture along with 2 bay leaves, the hare pieces, and the liver. Marinate the meat in the refrigerator for 24 hours. Peel a small carrot, wash and trim 2 celery stalks, and finely dice both. Peel and finely chop 1 onion and two garlic cloves. Blanch 200g of tomatoes, peel, and dice them. Remove the meat and liver from the marinade and pat dry. Heat 4 tablespoons of olive oil in a casserole dish, brown the hare pieces in batches, then remove them. Brown the liver. Briefly fry the carrots, celery, onion, and garlic in the frying fat, mix in the tomatoes and half of the marinade, along with 5 tablespoons of red wine, and return the meat to the marinade. Season everything with salt and black pepper, cover, and simmer over low heat for about 1 hour. Add a little more marinade if desired. Then remove the meat and liver from the sauce and let it cool slightly. Remove the meat from the bones and dice the liver. Mix back into the sauce and season with salt and pepper. Cook 400g of tagliatelle pasta in plenty of salted water until al dente, drain well, and mix with the sauce and serve on warmed plates.