Rabbit Ragout with Garlic Sauce on Ribbon Noodles

In a large saucepan, brown the diced* hare meat in the butter, add the onions, season with salt and pepper and add the paradeis pulp. Pour in Chianti and game stock and simmer in a closed saucepan over low heat for 25-35 min. For the sauce, prepare the garlic cloves, the pine nuts, the almond kernels and potatoes and the squeezed bread in a hand mixer to a fine paste, season with salt and add the oil in small quantities while stirring continuously. Finally, stir in the vinegar. Serve the rabbit ragout with the garlic sauce on ribbon noodles and bring to the table.

*: Diced very small (according to the accompanying photo) An extension of the stewing time does not hurt.

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