Lepre alle erbe in stile etrusco


– hare meat, cut into pieces
– thyme or pepolino, terragon
– sage, 4 leaves
– rosemary 1 bunch
– parsley 1 bunch
– 2 carrots grated
– 2 onions finely chopped
– bacon cut into thin strips
– 1 stock cube per 1 liter of water
– 1 small packet of pine nuts
– 1 glass white wine
– salt and pepper
– olive oil

How to make the Lepre alle erbe in stile etrusco:

To soften the taste of wild, leave the hare meat immersed in 1/2 of water and 1/2 of vinegar with salt and several leaves of laurel for one night.

1) Pour enough olive oil in a casserole dish to cover the bottom well
2) Heat over medium heat
3) Fry bacon until golden
4) Add onion and fry
5) Add rabbit and brown over a medium-high heat
6) Add salt and pepper to taste
7) Cook until golden and add a glass of white wine, cook 2 minutes
8) Then add grated carrots, pine-seeds, herbs
9) Stir and cover. Simmer for 45 minutes, check occasionally and add some water if needed.