Pappardelle With Hare Sauce

Preparation:

Preparation: Clean the hare pulp and cut it into small pieces (almost mince it); fry the butter (slightly) with a bacon pesto, half an onion and half a celery rib; if desired, add a little garlic and a few juniper berries, to be removed before using the sauce. Halfway through cooking, add the hare and season with salt and pepper. When the meat is well browned, sprinkle with flour, mix and brown, then pour in the wine. Once the wine has evaporated, add the broth and cook slowly until it reaches the right consistency. Use the sauce to dress the pappardelle.