Lepre Alla Trentina

Name: Lepre Alla Trentina (Hare à La Trentina)
Cuisine: Italy
Ingredients: 2 of pine kernel nuts, a few strips of lemon peel, butter, salt and pepper, sugar.; 2 of pine kernel nuts, a few strips of lemon peel, butter, salt and pepper, sugar.; 2 of pine kernel nuts, a few strips of lemon peel, butter, salt and pepper, sugar.; 2 of pine kernel nuts, a few strips of lemon peel, butter, salt and pepper, sugar.; 2 of pine kernel nuts, a few strips of lemon peel, butter, salt and pepper, sugar.; 2 of pine kernel nuts, a few strips of lemon peel, butter, salt and pepper, sugar.; 2 tablespoons of raisins; A young hare, beef stock, lard, red wine; A young hare, beef stock, lard, red wine; A young hare, beef stock, lard, red wine; A young hare, beef stock, lard, red wine

Hare à La Trentina

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

A young hare, beef stock, lard, red wine
2 tablespoons of raisins
2

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Clean the hare and put the heart, the liver and gizzard, all finely chopped, in a deep dish. Cover with the red wine, adding the raisins, the nuts, a little nutmeg and sugar and let this stand for several hours. Divide the hare into joints, brown in a saucepan in a little lard and butter, seasoning with salt and pepper. Cover with stock, bring to the boil and add the wine, live