Hare Ragù Recipe with Chickpea Flour Tagliatelle - Great Italian Chefs

Ingredients

• 200g of hare meat, a mixture of leg and saddle, deboned
• 1l red wine
• 2 sprigs of thyme
• 2 sprigs of marjoram
• 1 star anise
• 2 juniper berries
• 4 white peppercorns
• 65g of carrots, brunoise
• 65g of celery, brunoise
• 65g of onion, brunoise
• 1 sprig of thyme, leaves picked
• 1/2 tsp juniper berries
• 1/2 tsp white peppercorns
• 1l chicken stock
• 50g of extra virgin olive oil
• 1 sprig of marjoram, chopped
• salt
• pepper
• 280g of flour
• 120g of chickpea flour
• 7 egg yolks
• 1 egg
• 2 apples, peeled, cored and roughly chopped
• 250g of water
• 250g of sugar
• 5g of powdered saffron
• 1 pinch of salt