Hare ragù with polenta and salsa verde
- January 2015
- Serves 6
- Hands-on time 35 minutes, oven time 2 hours 30 minutes
Ever eaten hare before? Try it in this rich, comforting ragù recipe with creamy polenta and zingy salsa verde.
- 25.3g (10.1g saturated)
- 34g (6g sugars)
Order diced hare from good butchers or online at wildmeat.co.uk. Or use diced vension shoulder or chuck steak instead.
Use quick-cook polenta if you wish. Follow the pack instructions to cook.
Make the ragù up to 3 days ahead, cover and keep in the fridge. Freeze for up to 3 months. Defrost before reheating.
Chianti classico matches this ragù perfectly – but trade up from the cheapest.
Rate & review