2 sprigs of marjoram
1 rosemary sprig
2 celery stalks
1 pinch cinnamon
clove of garlic, finely chopped
3 sprigs, parsley
2 bottles good red wine
5 juniper berries
4 tbs. lard
2 bay leaves
4 tbs. butter
How to make Lepre al Vino Rosso:
Hang the hare, unskinned, by the back legs in a dark place for 3 days. Skin it, clean it and cut into small chunks. Put the pieces of hare into a large pot with an onion, a carrot, the celery chopped into pieces, parsley, rosemary, bay, cloves, juniper berries, cinnamon and marjoram. Add enough wine to cover the hare completely and let marinate for at least 12 hours.
Pound the lard; put into a large pan with the butter and brown with a finely sliced onion. Remove the hare from the marinade and keep the liver aside. Pat dry and brown with the soffritto on medium heat for 20 min. Add 2 cups filtered marinade liquid and cook the lepre al vino rosso for a couple of hours on low heat, adding more filtered marinade occasionally.
When the hare is nearly tender, saute the hare’s liver, chop finely, then mix in with finely chopped garlic. Add the liver mixture to the hare and simmer for another 10 min. Serve the lepre al vino rosso with polenta.
Regional recipe from Abruzzo and Piedmont