Name: Hare in Red Wine with Grapefruit (Lepre al Barolo)
Yield: Serves 8
Cuisine: Italian
Ingredients: grated peel of 1 orange; salt and pepper to taste; 5 cloves; 55 g (2 oz) raisins; 500 ml (18 fl oz) red wine, preferably Barolo; 40 g (1½ oz) plain bitter chocolate, broken into small pieces; 1 large sprig fresh thyme; 10 bay leaves; 1 small onion, finely chopped; 55 g (2 oz) prosciutto crudo (Parma ham), sliced and cut into strips; 1 large hare weighing 2 kg (4½ lb), skinned, cleaned and cut into 16 pieces; juice of 2 pink grapefruit; seasoned plain flour for coating; 1 sprig fresh rosemary; 8 tbsp olive oil; 1 tbsp honey; 2 garlic cloves; 30 g (a good 1 oz) butter; 1 tsp strong (English) mustard; a bunch of celery leaves; 1 large carrot, finely chopped; 25 g (1 oz) dried porcini

Preparation info

Serves
8

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Hare meat has to be marinated overnight, like other types of game, to lessen the “wildness” of the taste. Once the marinade was composed of a sweet and sour mixture, and this idea may still be appreciated today. Chocolate used to be included in sauces in the Tuscan cuisine during the Renaissance, a highly interesting addition which made for a very rich sauce.’