Pappardelle with hare and mushrooms

03418 PAPPARDELLE with HARE SAUCE INGREDIENTS 6 PEOPLE a Hare (complete with blood), 600 g fresh papardelle, 100 g of olive oil, parsley, onion, carrot, celery, a glass of white wine, half a glass of milk, parmesan, salt, pepper, Cleaned well the Hare keeping apart, his blood.

Chopped, parsley, carrot, onion and celery, pour the proceeds into a saucepan, add the olive oil, a pinch of salt and peppers: Place the bowl back, the head, the heart and lung of the Hare, (the remaining parts will cook differently).

Put the pan on the fire and let the meat loses all its water; When the beat will become Hazel, sprayed with the wine and just this evaporated, add the Hare's blood first diluted with a little hot water.

After a few minutes add the milk.

Just these parts of the Hare will be cooked, deboned shoulder and head, put the proceeds in the saucepan, then lift the boil and just before you remove from heat add the liver cut into small pieces.

Boil in plenty of boiling water, drain the pasta salala al dente and dress with all the intinfolo Hare and grated Parmesan.

Serve immediately.