Italian Civet of Hare

Name: Italian Civet of Hare
Cuisine: Italian
Ingredients: bouquet garni; branch of fresh rosemary or 2 teaspoons of dried rosemary; branch of fresh rosemary or 2 teaspoons of dried rosemary; 2 carrots sliced; 2 sticks of celery, sliced; 3 onions, roughly chopped; 85 g (3 oz) butter; 3 tablespoons olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; ½ teaspoon cayenne; 1 bottle Barolo or other strong red wine; 1 bottle Barolo or other strong red wine; 1 hare, jointed or 2.75 kg (6 lb) of hare pieces plus blood, if possible; 1 hare, jointed or 2.75 kg (6 lb) of hare pieces plus blood, if possible

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

1 hare, jointed or 2.75 kg (6 lb) of hare pieces plus blood, if possible

Europe
Italy
Main course
Gluten-free

Method

Wipe the hare dry, season and brown in the oil and butter. Transfer to a large flame-proof casserole. Pour off the fat from the pan, deglaze with a little of the wine and pour over hare. Add vegetables, rosemary, cayenne, salt and pepper and the rest of the wine to the casserole. Bring to the boil, cover, and simmer gently for about 2 hours, or until tender. Turn the pieces of hare once or twic