How to make the Hare in Civet:
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.
Recipe courtesy of The Italian Trade Commission.
Serves 4
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