Lepre Alla Trentina

Hare à La Trentina

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • A young hare, beef stock, lard, red wine
  • 2 tablespoons of raisins
  • 2 of pine kernel nuts, a few strips of lemon peel, butter, salt and pepper, sugar.


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, liver, etc. Simmer gently for 1½ to 2 hours.