Pappardelle con la Lepre from Pasta Italian Style by Patricia Lousada

Ingredients

• salt and freshly ground black pepper
• 1¾ lb (775 g) noodles, bought fresh or home-made with 6 eggs
• Egg noodles, optional
• 2 tablespoon (2 X 15 ml spoon) oil
• 3 oz (75 g) unsmoked bacon, diced
• ½ pint (300 ml) dry white wine
• 1 bay leaf, sprigs of thyme and parsley
• 3 shallots, chopped finely
• 1½ pints (900 ml) homemade stock, preferably game
• 2 tablespoons (2 X 15 ml spoon) flour
• fresh chopped parsley
• 4 tablespoons (4 X 15 ml spoon) brandy
• 2 oz (50 g) butter
• 1 stick of celery, chopped finely
• 2 lb (900 g) boned hare (from the leg and saddle) or stewing venison, cubed
• 1 lb (450 g) mushrooms
• 1 carrot, chopped finely