Lepre in Dolce e Forte

Hare in strong sweet sauce

Preparation info

  • 6

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

This classic way of cooking both boar and hare requires a strong wild meat. The quantities are for the more readily available hare. The dish has a strange, exotic taste and is much better made the day before it is required. Be sure of your guest’s capabilities before serving it - it is definitely not nouvelle cuisine.


  • 1 large hare, cleaned
  • 2 oz/50 g pancetta, finely chopped


Combine all the ingredients for the marinade. Cut the hare in pieces, wash well and cover with the marinade for 24 hours, stirring often. Drain, wash and dry the hare. Heat a little oil in a flame proof casserole, add the thyme, parsley, bay leaves & finely chopped pancetta & soften. Then add the hare & saute well. Add salt, pour in a glass of wine & when it has evaporated add t