Preparation:
Medallions of hare Remove the loins from the carcasses, debone and season with thyme, olive oil, salt, tabasco and black pepper. Take the skin off the black pudding and remove any fat. Fill the lions with the sausage mixture, tie with string and sauté in olive oil. Once cooked let it cool and then cut into medallions about 1 cm wide and set aside.
Stock Take the remaining meat of the hare, place it in a pan with the remaining ingredients and cook for 1 hour. Pass the stock through a sieve and set aside. Remove the meat from the bone, take off, any fat and shred the meat.
Sauté the onion in olive oil, add ¾ of the hare stock. When it boils add the spaghetti, the julienned mushrooms and the chopped parsley. Check the seasoning and cook for 7 minutes.
Sauté the medallions in olive oil, warm the shredded meat with the remaining stock and add to the prepared spaghetti.

To serve:
Put a bowl of spaghetti on a flat plate and next to it place the medallions of hare.

By Chefe Rui Paula

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