Name: Lepre in Salmi (Jugged Hare)
Yield: Serves 6
Cuisine: Italian
Ingredients: 100 g butter; 1 onion, very finely chopped; 1 garlic clove, smashed; a few sage leaves; a few bay leaves; a few thyme sprigs; 1 tsp black peppercorns, lightly crushed; 10 juniper berries; a few marjoram sprigs; 55 g plain flour; 1 onion, finely chopped; 4 celery stalks, finely diced; 1 large hare, including the blood, about 3kg; salt and pepper; 1 carrot, finely diced; 1 bottle of strong red wine, such as Barolo; 55 g bitter chocolate; 3 tbsp brandy; 200 g calves liver, cut into small strips; 100 g pancetta, cut into small pieces

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

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