Delicate yet tasty roebuck or hare game sauces, have been developed using traditional ingredients for more refined recipe preparations. With a little imagination the sauces can be used in a variety of ways from pasta to sauces for other game dishes, to pate’s.
Garganelli with Hare Sauce Ingredients for 8 portions: - 500g Garganelli Gialli - 410g Hare Sauce - 150g Pomodorina - 1 Salsiccia (Italian Sausage) Finely Diced - 1/2 Glass Red Wine - 1/2 Onion Finely Chopped - 30ml Extra Virgin Olive Oil - Salt and Pepper Cook the garganelli in salted boiling water until al dente.  Fry the onion and the salsiccia in a little of the oil. De glaze with the red wine. Add the hare sauce, pomodorina, salt and pepper to taste. Stir well until well amalgamated.  Strain and toss the garganelli in the sauce and serve at once.	Tagliatelle with Roebuck and Porcini Sauce Ingredients for 6 portions: - 200g Roebuck Sauce - 30ml Extra Virgin Olive Oil - 1/2 Glass Red Wine - 500g Tagliatelle - 80g Porcini Del Boscaiolo - 20g Truffle Paste - 100ml Milk - Salt and Pepper In a frying pan heat the extra virgin olive oil and then add the roebuck sauce. Add the porcini del boscaiolo and the truffle paste, with a little milk to help amalgamate well. De glaze with the red wine and if it becomes too thick add a little more milk. Salt and pepper to taste. Cook the tagliatelle in salted boiling water until al dente, strain and toss in the roebuck and porcini sauce. Serve at once.