The flavour of hare fillet is intensely deep and gamey, with a texture thats a cross between liver and venison. It requires minimal cooking or it becomes as tough as a soldiers boot, so to make this magnificently rich and Umami-loaded hare fillet pappardelle with mushroom sauce youll need to use a couple of cooking processes: slow cook the sauce, then flash-fry the hare. The resulting sauce should be thick and unctuous to stick to the pasta. You could use shop-bought pappardelle, but I prefer to make my own from scratch.
Serves 2-4
For the hare
4 hare fillets, sliced (I got mine fr