Hare Tagliatelle with Pancetta and Courgette




1 clove garlic, chopped
1 courgette cut into 1 inch batons
Rapeseed or olive oil
Pecorino, grated

2 hare fillets
Fresh thyme
Good Mustard – We like Taylors English mustard as it has great flavour without being vinegary or just burn your mouth hot. If you can’t find it Dijon mustard will do the job just as well

Lay the thyme sprigs on a tray in two narrow lines, place the hare fillets on top and then coat the meat liberally with mustard. Stick it in the oven on Gas 6 / 200’C for 15 minutes. Once the cooking time is up take out of the oven and allow to rest for 5-10 minutes.

In the meantime cook the pasta in boiling water with a little oil and a sprinkle of salt.

In a separate pan lightly fry the pancetta, garlic and courgette in a pan until starting to soften but not colour. Take off the heat, grate in a liberal amount of pecorino (handful or two), add in 3-4 tablespoons of cooking water from the pasta and 1 tablespoon oil.

Drain the pasta and mix the pancetta concoction through. Slice the hare fillets and scatter over the top to serve.



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