2 lb fresh pappardelle pasta dough
2 lb fresh blue hare or wild rabbit
2 red onions
1 celery stalk
4 jumbo carrots
6 fresh bay leaves
4 juniper berries
1.5 qt Burgundy red wine
2 oz fresh white truffles
1 lb butter
2 cups extra virgin olive oil
1/2 cup dark chocolate (100% unsweetened)
Calories: 620 kcal
Protein: 38 g
Carbohydrates: 42 g
Fat: 32 g
Saturated Fat: 15 g
Fiber: 5 g
Cholesterol: 120 mg
Sodium: 540 mg
Marinate boneless blue hare in red wine with carrots, celery, onion, bay leaves, and juniper overnight. Vacuum seal with marinade and sous vide at 145°F for 2 hours.
Roast the bones with vegetables and combine with strained marinade and tomato paste in a large pot. Simmer, blend, and reduce sauce. Return hare meat to reduced sauce.
Cook diced vegetables separately and add as garnish. Roll and cut pappardelle, cook until al dente, and toss with melted truffle butter and Parmesan.
Serve pasta in bowls with a cavity of ragout at center.
Wine pairing: Zio Baffa Organic Sangiovese Toscana 2017 
