Lepre in Salmi

Name: Lepre in Salmi (Jugged Hare)
Yield: For 6
Cuisine: Italian
Ingredients: 10 juniper berries; a few bay leaves; 1 tsp black peppercorns, lightly crushed; a few sprigs of thyme; 1 garlic clove, smashed; a few sage leaves; a few sprigs of marjoram; 1 carrot, finely diced; 1 bottle of strong red wine, such as barolo; 4 celery stalks, finely diced; 1 onion, finely chopped; 55 g (1¾ oz) bitter chocolate; salt and pepper; salt and pepper; 1 bottle of strong red wine, such as barolo; 1 onion, very finely chopped; 100 g (3½ oz) pancetta, cut into small pieces; 200 g (7 oz) calves’ liver, cut into small strips; 3 tbsp brandy; 1 large hare, weighing about 3 kg (6½ lb), including the blood; 55 g (1¾ oz) plain flour; 100 g (3½ oz) butter

Jugged Hare

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

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

Ingredients

1 large hare, weighing about 3 kg (6½ lb), including the blood
55

Europe
Italy
Mediterranean

Method

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