Italian Civet of Hare

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


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


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