Hare in Salmis with Polenta

Name: Hare in Salmis with Polenta (Lepre in Salmí con Polenta)
Cuisine: Italian
Ingredients: 1.25 kg (2¾ lb) hare meat on the bone, cut into chunks (including the blood); 55 g (2 oz) plain flour; 100 g (3½ oz) unsalted butter; 100 g (3½ oz) speck or smoked pancetta, finely sliced; 100 g (3½ oz) speck or smoked pancetta, finely sliced; 4 tbsp brandy; 55 g (2 oz) bitter cocoa powder; salt and pepper to taste; salt and pepper to taste; 750 ml (27 fl oz) strong red wine; 1 carrot, finely diced; 1 large onion, finely diced; 3 celery sticks, finely diced; 2 garlic cloves, finely chopped; a few fresh bay leaves; a few fresh sage leaves; a small sprig each of fresh thyme and rosemary; a small sprig each of fresh thyme and rosemary; 15 juniper berries; 1 tsp black peppercorns, crushed; coarsely grated zest of ½ lemon; ½ the Polenta recipe

Lepre in Salmí con Polenta

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

The lies told by hunters during the season about the size and weight of the catch are infinite, five even heard of someone buying an already shot animal, and then making up a whole story about its fight for life!

This is the Italian version of the English jugged hare, and to complicate things even further, the word salmis is actually French! The polenta accompaniment is an absolute must in Piedmont.

Ingredients

Europe
France
Italy
Main course

Ingredients

Method