Pappardelle con la Lepre from Pasta Italian Style by Patricia Lousada

Name: Pappardelle con la Lepre from Pasta Italian Style by Patricia Lousada
Ingredients: salt; freshly ground black pepper; 1¾ lb (775 g) noodles, bought fresh or home-made with 6 eggs; Egg noodles, optional; 2 tablespoons (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

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A classic dish from Tuscany. The long slow cooking of the hare and vegetables results in an intensely flavoured, very thick sauce-like stew that is superb with pasta. Ideally, pappardelle are noodl...

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