Rinse the hare, dry it with a tea towel and chop it into chunks. Peel the onion, rinse it and slice it; then peel the garlic and crush it lightly; at last chop the rosemary. In a saucepan heat the butter with 2 tbsp of oil, add the chopped rosemary, the garlic, the juniper berries, the broken cinnamon, the onion and the cloves; then fry until the onion softens without allowing it to colour.Pour this mix into a bowl and keep it aside. Then use the leftover oil and pour it in the saucepan used for the onion mix and place the chunks of hare, then brown evenly, tossing it round, over a high heat. Sprinkle the hare with red wine and let it evaporate a bit; add the onion mix and the herbs kept aside and the broth (boiled in advance in a small pan) and flavour with a pinch of salt and a grind of pepper.Cover and simmer over a low heat for about an hour , stirring from time to time with a wooden spoon. Cook the pappardelle in plenty of boiling salted water; drain them al dente, mix them with the hare ragù and arrange them in a serving dish and top with the leftover chunks of hare ragù.