Lepre in Salmi

Name: Lepre in Salmi (Jugged Hare)
Cuisine: Italian
Ingredients: a few marjoram sprigs; a few sage leaves; 1 garlic clove, smashed; a few thyme sprigs; 1 onion, finely chopped; 4 celery stalks, finely diced; 1 bottle of strong red wine, such as Barolo; 1 carrot, finely diced; 1 tsp black peppercorns, lightly crushed; a few bay leaves; 10 juniper berries; 55 g plain flour; 1 large hare, including the blood, about 3kg; salt and pepper; salt and pepper; 55 g bitter chocolate; 3 tbsp brandy; 200 g calves liver, cut into small strips; 100 g pancetta, cut into small pieces; 1 onion, very finely chopped; 100 g butter

Jugged Hare

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“A classic of northern cuisine, this is usually served with polenta while the sauce is served separately with pappardelle.”

Ingredients

1 large hare, including the blood, about 3kg
55 g plain flour
100 g

Europe
Italy
Main course

Method

Mix together all the marinade ingredients. Cut the hare into large chunks, add to the marinade, then cover and leave in the fridge for 24 hours.

Remove the chunks of hare from the marinade and pat dry, then dust them in some of the flour. Heat the butter in a large cast-iron pan and fry the pieces of meat, a few at a time, until browned all over. Remove from the pan and set aside. Reduc